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 |
|---|---|---|---|
| 1659 | 2011-01-12 17:29:21 | 30.84 | |
| 1414 | 2010-11-16 16:35:20 | 30.49 | |
| 602 | 2010-05-20 19:10:41 | 29.25 |