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 |
|---|---|---|---|
| 3575 | 2011-07-28 04:28:59 | 63.34 | 93% |
| 2559 | 2010-06-26 02:19:00 | 51.43 | |
| 2452 | 2010-05-27 18:45:22 | 62.77 | |
| 2157 | 2010-04-23 13:17:14 | 55.59 | |
| 1104 | 2010-02-20 18:11:46 | 55.16 | |
| 634 | 2010-02-01 13:25:27 | 54.42 |