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 |
|---|---|---|---|
| 1395 | 2010-11-25 16:33:07 | 60.83 | |
| 1235 | 2010-05-23 17:20:24 | 75.87 | |
| 1221 | 2010-05-21 15:22:37 | 70.25 | |
| 932 | 2010-03-20 02:30:40 | 68.86 | |
| 633 | 2010-03-09 07:09:07 | 76.64 | |
| 598 | 2010-03-07 05:00:22 | 68.77 |