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 |
|---|---|---|---|
| 1051 | 2011-01-08 21:05:51 | 31.35 | |
| 863 | 2010-12-28 13:07:48 | 35.15 | |
| 573 | 2010-12-13 18:38:31 | 30.17 |