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 |
|---|---|---|---|
| 1486 | 2011-04-20 13:08:23 | 49.44 | |
| 1050 | 2010-06-15 00:47:23 | 45.57 | |
| 210 | 2010-05-11 23:35:22 | 42.51 | |
| 129 | 2010-05-11 10:48:12 | 46.16 |