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 |
|---|---|---|---|
| 1576 | 2011-06-10 13:38:39 | 50.18 | 85% |
| 1202 | 2011-05-25 10:54:50 | 60.64 | 90% |
| 726 | 2011-05-16 10:42:14 | 57.60 | 93% |
| 661 | 2011-05-15 05:56:38 | 57.60 | 88% |
| 491 | 2011-05-11 12:27:32 | 54.39 | 88% |
| 372 | 2011-05-06 10:47:38 | 57.89 | 92% |