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 |
|---|---|---|---|
| 2165 | 2010-02-23 00:05:35 | 67.84 | |
| 1920 | 2010-02-05 01:13:10 | 60.61 | |
| 1502 | 2009-12-18 17:42:25 | 54.01 | |
| 1460 | 2009-12-16 02:38:32 | 48.92 | |
| 1127 | 2009-10-03 22:49:07 | 55.51 | |
| 955 | 2009-09-14 21:00:31 | 51.10 |