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 |
|---|---|---|---|
| 2923 | 2010-01-09 20:18:27 | 85.46 | |
| 1446 | 2009-11-04 22:35:49 | 72.55 | |
| 1090 | 2009-10-21 00:59:51 | 79.10 | |
| 867 | 2009-09-11 00:58:01 | 78.07 |