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 |
|---|---|---|---|
| 1357 | 2010-07-21 07:44:54 | 63.32 | |
| 1048 | 2010-07-15 14:29:30 | 59.69 | |
| 946 | 2010-07-09 12:03:55 | 71.80 | |
| 427 | 2010-06-15 13:22:54 | 69.74 | |
| 179 | 2010-06-11 16:57:27 | 65.75 | |
| 13 | 2010-06-06 14:30:34 | 71.99 |