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 |
|---|---|---|---|
| 1015 | 2010-01-27 22:37:31 | 59.30 | |
| 488 | 2009-10-12 13:34:27 | 56.02 | |
| 454 | 2009-10-08 20:30:30 | 63.64 |