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 |
|---|---|---|---|
| 1419 | 2010-09-16 23:25:00 | 55.87 | |
| 913 | 2010-09-09 17:19:59 | 59.91 | |
| 390 | 2010-08-29 21:43:25 | 55.41 | |
| 299 | 2010-08-28 01:39:18 | 52.94 | |
| 285 | 2010-08-27 23:23:04 | 52.14 |