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 |
|---|---|---|---|
| 3212 | 2010-11-10 09:31:41 | 62.11 | |
| 2504 | 2010-11-02 22:42:06 | 61.94 | |
| 2295 | 2010-11-01 12:44:29 | 62.62 | |
| 2205 | 2010-10-31 19:23:03 | 57.07 | |
| 2012 | 2010-10-30 12:31:41 | 64.60 | |
| 1239 | 2010-10-21 14:55:14 | 59.16 |