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 |
|---|---|---|---|
| 1599 | 2011-02-12 06:15:06 | 51.76 | |
| 1361 | 2010-11-03 14:51:03 | 52.84 | |
| 906 | 2010-02-09 16:33:12 | 54.45 | |
| 706 | 2010-01-10 23:08:34 | 61.91 | |
| 585 | 2010-01-04 02:12:57 | 54.45 | |
| 158 | 2009-11-08 14:09:04 | 48.73 |