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 |
|---|---|---|---|
| 2891 | 2009-10-18 17:27:55 | 35.68 | |
| 2721 | 2009-09-28 01:56:48 | 42.69 | |
| 2689 | 2009-09-20 20:47:56 | 41.02 | |
| 2344 | 2009-08-30 01:48:24 | 39.55 | |
| 2244 | 2009-08-23 04:17:37 | 38.59 | |
| 2216 | 2009-08-23 02:53:54 | 39.83 |