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 |
|---|---|---|---|
| 1754 | 2010-12-22 08:41:04 | 40.75 | |
| 1745 | 2010-12-22 06:44:33 | 40.35 | |
| 1080 | 2010-11-25 08:49:48 | 33.64 | |
| 450 | 2010-11-12 08:01:16 | 30.48 | |
| 362 | 2010-11-11 03:21:45 | 26.51 |