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 |
|---|---|---|---|
| 1609 | 2009-09-29 14:34:36 | 57.43 | |
| 1515 | 2009-09-27 14:48:03 | 54.62 | |
| 1274 | 2009-09-24 04:29:11 | 49.06 | |
| 1227 | 2009-09-22 16:34:19 | 55.10 | |
| 621 | 2009-09-06 19:04:13 | 44.60 | |
| 567 | 2009-08-29 17:09:55 | 46.03 |