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 |
|---|---|---|---|
| 1198 | 2010-11-29 07:57:50 | 42.36 | |
| 1153 | 2010-11-29 06:41:18 | 45.83 | |
| 1119 | 2010-11-28 13:30:24 | 39.23 | |
| 1068 | 2010-11-28 10:23:08 | 38.18 | |
| 780 | 2010-11-14 12:23:35 | 31.13 |