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 |
|---|---|---|---|
| 1139 | 2011-07-12 14:30:42 | 60.98 | 94% |
| 968 | 2011-05-09 13:32:37 | 52.67 | 90% |
| 471 | 2009-09-13 14:13:59 | 57.91 | |
| 427 | 2009-09-10 16:14:25 | 56.36 | |
| 417 | 2009-09-10 14:39:17 | 49.04 |