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 |
|---|---|---|---|
| 3036 | 2010-05-22 13:09:02 | 51.01 | |
| 2647 | 2010-05-10 22:32:14 | 46.66 | |
| 2378 | 2010-05-01 20:05:19 | 41.53 | |
| 1876 | 2010-04-10 14:24:07 | 53.42 | |
| 1269 | 2010-02-19 19:19:51 | 46.36 | |
| 1220 | 2010-02-15 00:05:16 | 48.18 | |
| 1181 | 2010-02-13 00:52:54 | 46.34 | |
| 926 | 2009-12-19 23:19:10 | 45.50 | |
| 534 | 2009-11-23 22:12:54 | 38.78 | |
| 482 | 2009-11-20 00:29:01 | 48.09 | |
| 205 | 2009-11-11 23:18:07 | 39.09 | |
| 187 | 2009-11-10 21:47:13 | 40.24 | |
| 123 | 2009-11-07 23:32:11 | 44.84 |