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 |
|---|---|---|---|
| 2129 | 2010-04-13 09:33:17 | 46.55 | |
| 1803 | 2010-03-11 14:02:45 | 45.54 | |
| 1312 | 2010-02-02 10:10:43 | 36.44 | |
| 1271 | 2010-01-27 08:28:06 | 42.08 | |
| 359 | 2009-12-11 09:42:53 | 29.61 |