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 |
|---|---|---|---|
| 2596 | 2010-07-03 04:56:16 | 44.75 | |
| 2585 | 2010-06-28 15:38:36 | 58.86 | |
| 2172 | 2010-03-15 13:29:51 | 47.83 | |
| 1367 | 2009-09-27 14:48:08 | 44.08 | |
| 1128 | 2009-09-18 12:43:22 | 42.85 |