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 |
|---|---|---|---|
| 1393 | 2012-02-11 14:23:21 | 137.06 | 97% |
| 1373 | 2012-02-11 13:57:02 | 123.97 | 90% |
| 34 | 2010-12-04 17:46:41 | 129.83 |