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 |
|---|---|---|---|
| 3539 | 2010-02-04 14:55:27 | 94.07 | |
| 3182 | 2010-01-29 14:01:00 | 93.25 | |
| 3030 | 2010-01-26 19:38:28 | 86.13 | |
| 2918 | 2010-01-21 11:53:08 | 95.69 | |
| 2450 | 2010-01-07 15:57:46 | 72.08 | |
| 2286 | 2009-12-22 17:11:12 | 81.42 | |
| 2220 | 2009-12-21 19:07:37 | 75.70 | |
| 1765 | 2009-12-16 17:13:38 | 78.94 | |
| 1519 | 2009-12-14 14:16:42 | 81.47 | |
| 1250 | 2009-12-08 19:22:11 | 75.21 |