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 |
|---|---|---|---|
| 2385 | 2010-11-01 11:49:22 | 51.42 | |
| 1802 | 2010-08-12 23:16:54 | 57.26 | |
| 1377 | 2010-07-25 02:02:00 | 47.52 | |
| 1343 | 2010-07-23 08:12:07 | 53.38 | |
| 1257 | 2010-07-17 16:24:28 | 48.32 | |
| 883 | 2010-06-28 12:54:20 | 48.07 | |
| 580 | 2010-06-21 09:08:10 | 45.11 |