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 |
|---|---|---|---|
| 1032 | 2010-06-15 22:55:58 | 69.45 | |
| 658 | 2010-05-09 04:18:25 | 74.52 | |
| 537 | 2010-05-05 06:08:29 | 65.36 |