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 |
|---|---|---|---|
| 529 | 2011-05-12 13:32:21 | 55.03 | 89% |
| 68 | 2010-10-12 08:51:36 | 58.38 | |
| 42 | 2010-10-08 13:32:18 | 57.58 |