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 |
|---|---|---|---|
| 2708 | 2010-08-17 14:16:16 | 42.90 | |
| 2677 | 2010-08-12 15:14:31 | 42.24 | |
| 2600 | 2010-08-09 15:38:23 | 41.11 | |
| 2433 | 2010-07-23 13:45:04 | 44.49 | |
| 2289 | 2010-07-12 14:37:09 | 44.10 | |
| 2154 | 2010-06-29 16:00:38 | 40.88 | |
| 1984 | 2010-06-15 15:55:51 | 38.88 | |
| 1852 | 2010-06-04 14:02:45 | 43.96 | |
| 975 | 2010-04-06 11:41:55 | 42.58 | |
| 908 | 2010-04-02 11:32:13 | 37.10 | |
| 894 | 2010-04-01 13:50:55 | 40.63 | |
| 881 | 2010-04-01 13:25:24 | 43.98 | |
| 267 | 2010-03-01 15:13:01 | 38.87 |