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 |
|---|---|---|---|
| 3797 | 2010-05-10 08:12:00 | 82.20 | |
| 2517 | 2010-04-25 18:18:07 | 87.98 | |
| 942 | 2010-03-26 08:05:53 | 86.08 | |
| 583 | 2010-03-15 02:04:53 | 81.83 | |
| 532 | 2010-03-15 01:10:25 | 82.30 | |
| 118 | 2010-02-27 12:36:23 | 70.33 |