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 |
|---|---|---|---|
| 3112 | 2010-12-23 07:10:24 | 67.99 | |
| 2911 | 2010-11-11 10:27:06 | 56.83 | |
| 2797 | 2010-10-27 10:51:35 | 57.66 | |
| 1685 | 2010-04-27 12:12:28 | 59.29 | |
| 1649 | 2010-04-22 12:27:31 | 59.01 | |
| 1582 | 2010-04-09 12:03:36 | 59.28 | |
| 194 | 2009-09-30 11:44:59 | 35.19 |