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 |
|---|---|---|---|
| 997 | 2010-06-07 22:50:06 | 67.46 | |
| 896 | 2010-06-04 01:13:28 | 60.51 | |
| 555 | 2010-05-15 18:13:30 | 63.96 | |
| 533 | 2010-05-15 16:57:30 | 58.18 | |
| 130 | 2010-04-26 04:47:53 | 61.80 |