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 |
|---|---|---|---|
| 2170 | 2009-11-10 17:01:09 | 89.24 | |
| 1873 | 2009-10-16 11:28:04 | 97.60 | |
| 1786 | 2009-10-15 23:20:11 | 89.12 | |
| 1195 | 2009-10-11 16:19:24 | 103.10 | |
| 1193 | 2009-10-11 16:16:56 | 89.67 | |
| 460 | 2009-09-15 20:56:22 | 84.95 | |
| 145 | 2009-09-13 10:30:14 | 91.17 |