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 |
|---|---|---|---|
| 755 | 2010-02-02 14:16:20 | 104.97 | |
| 683 | 2010-01-29 01:58:12 | 106.17 | |
| 406 | 2009-12-09 12:54:10 | 105.57 | |
| 245 | 2009-11-13 15:06:16 | 95.65 | |
| 32 | 2009-10-30 06:59:43 | 91.88 |