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 |
|---|---|---|---|
| 2233 | 2011-04-14 14:25:43 | 51.54 | |
| 1970 | 2011-03-24 14:12:28 | 46.76 | |
| 1956 | 2011-03-23 15:20:25 | 43.22 | |
| 1017 | 2010-12-07 16:48:21 | 41.06 | |
| 544 | 2010-10-11 15:15:23 | 37.55 |