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 |
|---|---|---|---|
| 491 | 2010-03-14 23:16:41 | 86.33 | |
| 414 | 2010-01-12 16:26:56 | 71.51 | |
| 85 | 2009-11-10 13:15:15 | 79.33 | |
| 41 | 2009-11-09 00:44:36 | 71.37 |