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 |
|---|---|---|---|
| 683 | 2011-03-25 15:34:24 | 51.28 | |
| 571 | 2011-03-02 09:35:56 | 50.45 | |
| 539 | 2011-02-23 15:28:30 | 49.61 | |
| 388 | 2011-02-07 09:26:27 | 45.85 |