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 |
|---|---|---|---|
| 9083 | 2010-04-09 06:42:47 | 48.96 | |
| 8338 | 2010-02-17 09:03:12 | 44.91 | |
| 8300 | 2010-02-12 12:49:56 | 46.66 | |
| 7452 | 2010-01-03 05:23:55 | 50.41 | |
| 5993 | 2009-09-06 12:08:00 | 49.01 |