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 |
|---|---|---|---|
| 906 | 2011-07-02 08:38:40 | 59.05 | 89% |
| 531 | 2011-02-04 21:32:25 | 46.74 | |
| 456 | 2011-01-29 18:50:11 | 47.67 | |
| 252 | 2011-01-25 09:49:05 | 44.98 | |
| 4 | 2011-01-09 10:04:18 | 35.99 |