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 |
|---|---|---|---|
| 2165 | 2010-04-05 19:44:03 | 64.77 | |
| 2003 | 2010-03-21 17:46:27 | 75.21 | |
| 1423 | 2010-01-08 22:49:49 | 59.08 | |
| 1087 | 2009-12-08 22:28:26 | 66.77 | |
| 918 | 2009-11-20 12:03:01 | 61.92 | |
| 771 | 2009-11-15 23:36:39 | 59.96 | |
| 649 | 2009-11-12 17:09:24 | 53.97 | |
| 367 | 2009-10-26 17:37:28 | 50.40 |