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 |
|---|---|---|---|
| 760 | 2010-01-06 11:02:17 | 60.91 | |
| 674 | 2009-12-31 12:34:41 | 52.40 | |
| 645 | 2009-12-30 12:52:42 | 52.74 | |
| 374 | 2009-12-20 17:34:11 | 52.83 | |
| 313 | 2009-12-17 19:39:16 | 45.17 |