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 |
|---|---|---|---|
| 1458 | 2009-11-13 05:27:55 | 77.01 | |
| 1389 | 2009-11-06 05:14:15 | 63.97 | |
| 810 | 2009-10-10 05:21:49 | 69.06 | |
| 514 | 2009-09-29 03:49:21 | 61.72 | |
| 500 | 2009-09-29 03:32:38 | 72.23 |