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 |
|---|---|---|---|
| 3844 | 2011-07-31 17:06:33 | 87.75 | 93% |
| 3769 | 2011-07-30 22:42:17 | 86.30 | 94% |
| 3402 | 2011-07-07 10:45:24 | 86.22 | 97% |
| 2338 | 2010-10-01 21:40:27 | 78.40 | |
| 1877 | 2010-09-22 04:52:55 | 75.46 | |
| 1591 | 2010-09-16 14:41:07 | 80.71 | |
| 1467 | 2010-09-14 13:50:50 | 70.89 | |
| 1310 | 2010-09-13 08:52:44 | 75.55 | |
| 984 | 2010-09-10 21:16:44 | 68.39 | |
| 751 | 2010-09-08 21:59:15 | 63.83 |