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 |
|---|---|---|---|
| 1005 | 2010-01-12 08:44:23 | 27.61 | |
| 943 | 2009-09-30 06:18:34 | 38.30 | |
| 758 | 2009-09-16 06:02:55 | 35.15 | |
| 560 | 2009-08-29 04:29:03 | 38.95 |