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 |
|---|---|---|---|
| 1564 | 2011-01-30 12:39:25 | 54.83 | |
| 1425 | 2011-01-24 18:30:25 | 53.77 | |
| 1033 | 2011-01-02 18:22:48 | 58.09 | |
| 845 | 2010-12-26 18:16:16 | 56.41 | |
| 737 | 2010-12-24 18:43:09 | 52.15 |