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 |
|---|---|---|---|
| 425 | 2009-12-09 01:12:39 | 35.82 | |
| 286 | 2009-12-04 08:05:04 | 36.06 | |
| 198 | 2009-11-27 01:29:06 | 32.68 |