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 |
|---|---|---|---|
| 1872 | 2011-10-12 19:33:32 | 69.15 | 94% |
| 1119 | 2010-06-04 06:59:16 | 55.93 | |
| 750 | 2010-05-07 17:24:39 | 68.08 | |
| 670 | 2010-05-07 15:27:24 | 60.36 | |
| 537 | 2010-05-05 18:01:40 | 67.13 | |
| 14 | 2010-04-26 04:53:26 | 50.97 |