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 |
|---|---|---|---|
| 2428 | 2010-08-25 17:44:07 | 60.35 | |
| 1478 | 2010-08-09 19:40:42 | 66.67 | |
| 509 | 2010-07-23 14:54:34 | 52.88 | |
| 485 | 2010-07-23 00:09:40 | 47.77 | |
| 145 | 2010-07-17 10:15:36 | 45.72 |