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 |
|---|---|---|---|
| 380 | 2010-08-20 22:10:16 | 45.43 | |
| 275 | 2010-05-15 15:32:59 | 57.34 | |
| 131 | 2010-05-10 04:43:43 | 52.64 | |
| 92 | 2010-05-08 14:05:28 | 41.00 |