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 |
|---|---|---|---|
| 673 | 2009-10-13 17:43:36 | 47.22 | |
| 505 | 2009-10-06 23:08:07 | 49.25 | |
| 420 | 2009-10-03 17:01:06 | 47.61 | |
| 145 | 2009-09-22 14:30:43 | 45.79 |