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 |
|---|---|---|---|
| 1891 | 2010-03-24 14:15:13 | 83.76 | |
| 1667 | 2010-03-22 02:56:25 | 75.73 | |
| 1477 | 2010-03-17 19:33:08 | 69.81 | |
| 295 | 2010-02-14 22:36:48 | 75.79 | |
| 172 | 2010-02-10 18:56:22 | 70.26 |