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 |
|---|---|---|---|
| 2202 | 2010-03-27 20:45:47 | 33.09 | |
| 1560 | 2009-12-30 03:55:32 | 31.68 | |
| 1553 | 2009-12-30 02:34:04 | 31.21 | |
| 783 | 2009-12-18 19:30:37 | 26.53 |