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 |
|---|---|---|---|
| 681 | 2009-10-25 17:00:12 | 44.28 | |
| 283 | 2009-10-17 12:42:54 | 37.95 | |
| 178 | 2009-10-15 09:25:31 | 38.33 | |
| 45 | 2009-10-09 16:16:50 | 38.70 |