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 |
|---|---|---|---|
| 1091 | 2010-03-02 18:20:13 | 61.32 | |
| 631 | 2010-01-11 18:02:54 | 51.31 | |
| 98 | 2009-09-09 15:40:17 | 42.68 |