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 |
|---|---|---|---|
| 1327 | 2010-06-05 07:56:54 | 46.74 | |
| 946 | 2010-05-23 14:41:55 | 38.35 | |
| 844 | 2010-05-10 10:31:54 | 44.14 | |
| 559 | 2010-05-06 16:03:59 | 44.20 | |
| 410 | 2010-04-30 14:02:00 | 34.56 | |
| 51 | 2010-04-17 05:28:46 | 32.37 |