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 |
|---|---|---|---|
| 1695 | 2010-04-07 22:07:03 | 77.56 | |
| 1670 | 2010-04-05 19:43:55 | 73.91 | |
| 1617 | 2010-03-30 15:48:03 | 91.30 | |
| 1263 | 2009-12-06 22:13:34 | 82.04 | |
| 775 | 2009-09-27 15:56:17 | 79.35 |