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 |
|---|---|---|---|
| 3513 | 2010-05-14 20:44:55 | 88.74 | |
| 3372 | 2010-03-15 20:47:39 | 81.25 | |
| 3060 | 2009-12-25 00:36:37 | 83.03 | |
| 1635 | 2009-08-26 21:18:40 | 83.14 |