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 |
|---|---|---|---|
| 6743 | 2010-08-04 03:38:05 | 78.52 | |
| 6083 | 2010-07-06 06:09:21 | 79.62 | |
| 5706 | 2009-09-07 03:48:51 | 73.57 |