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 |
|---|---|---|---|
| 879 | 2010-08-21 16:51:34 | 47.81 | |
| 608 | 2010-08-16 13:27:48 | 51.46 | |
| 426 | 2010-08-06 12:30:20 | 44.75 | |
| 351 | 2010-08-03 12:13:26 | 46.23 | |
| 93 | 2010-07-28 22:54:22 | 44.11 |