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 |
|---|---|---|---|
| 5643 | 2011-04-25 05:03:02 | 77.89 | |
| 2880 | 2010-12-07 14:49:27 | 88.81 | |
| 1539 | 2010-09-18 16:12:31 | 88.28 | |
| 1084 | 2010-09-03 05:17:11 | 70.42 |