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 |
|---|---|---|---|
| 2005 | 2010-09-26 05:54:06 | 79.77 | |
| 1499 | 2010-08-25 10:23:40 | 78.65 | |
| 1132 | 2010-08-08 07:29:29 | 78.32 | |
| 334 | 2010-07-27 10:41:37 | 66.74 | |
| 124 | 2010-07-26 05:35:50 | 69.67 | |
| 57 | 2010-07-25 07:29:35 | 73.10 |