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 |
|---|---|---|---|
| 2090 | 2010-10-17 01:25:34 | 72.08 | |
| 2037 | 2010-09-24 07:34:42 | 72.78 | |
| 1240 | 2010-06-27 16:00:26 | 68.31 | |
| 829 | 2010-06-17 10:27:20 | 63.66 | |
| 215 | 2009-10-24 02:11:44 | 58.42 | |
| 81 | 2009-10-19 09:01:23 | 63.30 | |
| 70 | 2009-10-19 08:47:44 | 67.70 |