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 |
|---|---|---|---|
| 1161 | 2009-10-12 19:35:35 | 88.53 | |
| 1120 | 2009-10-09 16:23:38 | 76.03 | |
| 1097 | 2009-10-06 12:40:03 | 69.82 | |
| 743 | 2009-08-29 06:45:10 | 56.27 |