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 |
|---|---|---|---|
| 529 | 2010-01-11 10:00:16 | 63.40 | |
| 419 | 2010-01-09 09:13:47 | 63.06 | |
| 125 | 2009-12-17 09:47:47 | 55.72 | |
| 103 | 2009-12-17 09:00:06 | 61.12 |