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 |
|---|---|---|---|
| 267 | 2010-08-31 23:21:46 | 66.10 | |
| 120 | 2010-06-15 13:00:56 | 66.08 | |
| 91 | 2010-06-10 21:32:44 | 63.62 |