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 |
|---|---|---|---|
| 835 | 2010-10-16 00:43:33 | 57.03 | |
| 249 | 2010-08-24 04:14:37 | 38.21 | |
| 233 | 2010-08-24 03:51:12 | 43.77 | |
| 17 | 2010-01-19 06:53:45 | 28.68 |