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 |
|---|---|---|---|
| 2794 | 2011-10-27 02:06:36 | 64.37 | 93% |
| 1619 | 2010-12-21 05:15:13 | 56.07 | |
| 973 | 2010-10-30 19:41:33 | 54.00 | |
| 683 | 2010-10-22 05:33:17 | 51.18 | |
| 292 | 2010-10-13 02:30:37 | 40.85 |