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 |
|---|---|---|---|
| 2173 | 2011-04-12 19:59:15 | 73.60 | |
| 2118 | 2011-04-12 17:30:56 | 80.13 | |
| 1187 | 2011-03-08 04:10:41 | 75.75 | |
| 905 | 2011-03-01 02:45:38 | 70.44 | |
| 901 | 2011-03-01 02:40:04 | 76.48 | |
| 879 | 2011-02-26 05:13:27 | 63.39 | |
| 388 | 2009-12-25 09:05:11 | 64.61 | |
| 361 | 2009-12-25 08:32:09 | 70.37 |