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 |
|---|---|---|---|
| 1670 | 2010-06-01 04:29:00 | 46.42 | |
| 1409 | 2009-09-17 03:59:51 | 48.22 | |
| 1030 | 2009-08-25 07:01:08 | 42.22 |