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 |
|---|---|---|---|
| 1042 | 2009-12-15 10:14:23 | 102.73 | |
| 759 | 2009-12-13 12:07:59 | 97.47 | |
| 380 | 2009-12-07 03:49:02 | 105.88 | |
| 268 | 2009-12-06 11:41:01 | 100.64 |