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 |
|---|---|---|---|
| 681 | 2011-03-28 12:40:31 | 51.97 | |
| 636 | 2011-03-16 15:30:13 | 48.65 | |
| 221 | 2011-02-10 10:57:58 | 46.61 |