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 |
|---|---|---|---|
| 1600 | 2011-04-28 07:09:02 | 59.98 | |
| 1479 | 2011-04-24 08:06:55 | 48.57 | |
| 1073 | 2011-04-15 10:41:46 | 67.39 | |
| 1015 | 2011-04-14 10:15:50 | 67.51 | |
| 849 | 2011-04-11 06:09:51 | 61.21 | |
| 847 | 2011-04-11 06:06:46 | 66.74 | |
| 843 | 2011-04-11 05:53:50 | 60.63 | |
| 670 | 2011-02-05 20:24:10 | 55.66 | |
| 589 | 2011-02-04 19:24:15 | 56.94 | |
| 309 | 2011-01-25 08:28:45 | 56.22 |