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 |
|---|---|---|---|
| 1077 | 2010-10-12 03:58:55 | 37.41 | |
| 674 | 2010-10-05 15:28:09 | 41.01 | |
| 504 | 2010-10-03 13:16:17 | 49.54 | |
| 437 | 2010-10-01 03:42:41 | 40.07 | |
| 195 | 2010-09-24 13:58:24 | 42.14 | |
| 54 | 2010-09-18 13:03:30 | 47.96 |