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 |
|---|---|---|---|
| 4666 | 2010-11-10 14:12:57 | 72.28 | |
| 4571 | 2010-11-03 14:57:12 | 77.98 | |
| 3689 | 2010-09-09 14:24:39 | 68.65 | |
| 3566 | 2010-09-02 16:09:32 | 74.94 | |
| 2885 | 2010-05-31 21:48:57 | 69.31 | |
| 2498 | 2010-04-20 00:59:29 | 68.19 | |
| 1937 | 2010-01-27 21:17:03 | 59.04 | |
| 1885 | 2010-01-24 21:37:34 | 63.50 | |
| 1758 | 2010-01-20 05:29:39 | 59.21 | |
| 561 | 2009-12-05 00:46:58 | 64.12 | |
| 167 | 2009-10-01 00:12:34 | 56.09 |