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 |
|---|---|---|---|
| 554 | 2010-09-29 10:14:33 | 51.91 | |
| 450 | 2010-09-28 11:38:40 | 57.94 | |
| 240 | 2010-09-26 14:15:38 | 51.45 | |
| 125 | 2010-09-23 16:13:42 | 39.20 | |
| 59 | 2010-09-22 16:29:20 | 39.87 |