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 |
|---|---|---|---|
| 16710 | 2011-08-13 10:30:25 | 84.47 | 96% |
| 9123 | 2011-03-22 11:40:08 | 69.64 | |
| 8906 | 2011-03-19 06:16:36 | 70.01 | |
| 5842 | 2010-12-13 05:48:01 | 74.22 | |
| 5694 | 2010-12-10 05:44:47 | 67.44 | |
| 3775 | 2010-10-26 15:50:39 | 67.13 | |
| 3576 | 2010-10-21 14:55:07 | 65.60 | |
| 2807 | 2010-09-26 05:54:14 | 69.08 | |
| 2295 | 2010-09-07 16:14:43 | 67.90 |