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 |
|---|---|---|---|
| 1311 | 2010-01-08 15:12:41 | 48.24 | |
| 1152 | 2010-01-02 04:26:00 | 48.40 | |
| 523 | 2009-12-19 22:29:35 | 44.95 | |
| 184 | 2009-12-11 04:15:11 | 40.46 |