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 |
|---|---|---|---|
| 875 | 2009-10-21 15:27:22 | 46.22 | |
| 845 | 2009-10-14 18:13:39 | 39.36 | |
| 612 | 2009-09-27 21:13:06 | 35.65 | |
| 404 | 2009-09-26 07:42:53 | 35.48 | |
| 277 | 2009-09-25 04:01:15 | 38.42 |