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 |
|---|---|---|---|
| 1080 | 2009-10-25 20:59:50 | 64.84 | |
| 997 | 2009-10-20 00:32:32 | 64.12 | |
| 566 | 2009-08-28 16:53:50 | 60.66 | |
| 445 | 2009-08-21 23:55:09 | 61.13 |