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 |
|---|---|---|---|
| 2113 | 2011-01-21 04:17:39 | 68.75 | |
| 1183 | 2010-12-23 15:03:20 | 65.77 | |
| 1076 | 2010-12-19 12:05:18 | 66.72 | |
| 707 | 2010-12-12 06:35:08 | 54.84 | |
| 16 | 2010-08-12 06:49:16 | 45.77 |