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 |
|---|---|---|---|
| 27749 | 2012-03-03 17:00:27 | 44.50 | 91% |
| 25794 | 2012-02-01 17:02:22 | 41.34 | 88% |
| 9295 | 2010-03-08 00:14:17 | 40.73 |