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 |
|---|---|---|---|
| 842 | 2010-03-05 10:56:43 | 62.00 | |
| 739 | 2009-12-09 05:39:16 | 61.86 | |
| 437 | 2009-11-19 20:23:13 | 60.54 | |
| 148 | 2009-11-14 06:09:44 | 58.11 | |
| 49 | 2009-11-13 11:02:06 | 63.53 | |
| 2 | 2009-11-13 09:54:50 | 55.25 |