First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 583 | 2011-08-30 02:21:01 | 59.32 | 95% |
| 394 | 2010-06-02 20:15:38 | 56.72 | |
| 268 | 2010-05-30 17:01:55 | 57.64 |