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 |
|---|---|---|---|
| 2401 | 2010-11-19 04:22:24 | 64.26 | |
| 1237 | 2010-05-15 15:33:02 | 55.26 | |
| 1190 | 2010-05-13 14:46:47 | 48.00 | |
| 734 | 2010-04-15 13:28:04 | 43.50 | |
| 651 | 2010-03-01 10:23:20 | 42.41 |