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 |
|---|---|---|---|
| 1537 | 2010-05-18 01:40:53 | 89.16 | |
| 1526 | 2010-05-12 02:11:35 | 91.82 | |
| 1436 | 2010-01-28 04:27:41 | 78.85 | |
| 1163 | 2009-12-17 12:48:44 | 81.89 |