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 |
|---|---|---|---|
| 1028 | 2011-03-29 14:16:09 | 55.42 | |
| 480 | 2011-01-12 11:32:15 | 51.89 | |
| 388 | 2011-01-10 12:39:19 | 46.24 |