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 |
|---|---|---|---|
| 1209 | 2010-03-26 20:20:25 | 35.52 | |
| 1165 | 2010-03-05 19:50:00 | 33.21 | |
| 966 | 2010-01-28 12:17:35 | 29.62 |