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 |
|---|---|---|---|
| 8320 | 2012-04-23 21:34:31 | 81.26 | 93% |
| 3769 | 2010-07-22 17:08:04 | 80.58 | |
| 2791 | 2010-04-28 00:54:59 | 90.83 | |
| 2256 | 2010-02-07 18:39:06 | 83.43 | |
| 2136 | 2010-02-03 02:02:40 | 81.02 | |
| 1683 | 2010-01-01 20:26:22 | 75.24 | |
| 1026 | 2009-11-29 02:57:01 | 59.52 | |
| 948 | 2009-11-27 16:04:03 | 55.97 | |
| 670 | 2009-11-21 17:55:22 | 44.94 |