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 |
|---|---|---|---|
| 1370 | 2011-03-27 11:12:37 | 60.69 | |
| 1313 | 2011-02-26 10:10:40 | 53.66 | |
| 1003 | 2010-08-02 11:50:18 | 53.43 | |
| 949 | 2010-07-28 04:19:03 | 59.13 | |
| 463 | 2010-01-26 05:56:55 | 46.44 | |
| 441 | 2010-01-26 05:26:47 | 47.59 | |
| 90 | 2009-11-23 02:02:50 | 44.68 |