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 |
|---|---|---|---|
| 1584 | 2011-10-10 23:27:57 | 73.18 | 91% |
| 1415 | 2011-09-24 00:41:43 | 65.13 | 89% |
| 1266 | 2011-09-12 01:48:27 | 71.04 | 91% |
| 829 | 2010-11-30 01:22:28 | 65.38 | |
| 477 | 2010-09-16 23:22:48 | 67.76 | |
| 396 | 2010-09-08 21:59:18 | 61.17 | |
| 123 | 2010-07-30 23:59:08 | 62.07 |