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 |
|---|---|---|---|
| 3752 | 2010-12-29 03:18:28 | 77.32 | |
| 3411 | 2010-12-17 04:55:10 | 67.03 | |
| 2794 | 2010-06-03 09:01:17 | 70.56 | |
| 2053 | 2009-08-30 08:48:49 | 64.33 |