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 |
|---|---|---|---|
| 1064 | 2010-02-25 05:38:43 | 86.36 | |
| 836 | 2010-02-20 02:35:06 | 95.33 | |
| 542 | 2010-02-13 01:40:43 | 77.38 | |
| 522 | 2010-02-12 01:26:52 | 84.27 |