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 |
|---|---|---|---|
| 840 | 2010-11-18 18:52:18 | 43.36 | |
| 550 | 2010-11-07 01:37:57 | 40.35 | |
| 377 | 2010-11-03 01:43:56 | 37.92 | |
| 28 | 2010-10-27 23:35:43 | 36.16 |