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 |
|---|---|---|---|
| 1322 | 2010-01-16 15:21:28 | 95.24 | |
| 1229 | 2010-01-08 09:24:41 | 84.20 | |
| 1179 | 2010-01-05 15:56:26 | 84.69 | |
| 979 | 2009-12-23 09:21:49 | 90.65 | |
| 471 | 2009-12-10 08:31:31 | 80.35 | |
| 326 | 2009-12-06 17:54:27 | 78.23 | |
| 73 | 2009-11-15 14:33:44 | 67.72 | |
| 27 | 2009-10-28 17:07:48 | 68.52 |