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 |
|---|---|---|---|
| 1956 | 2010-03-07 16:55:29 | 95.40 | |
| 1932 | 2010-03-05 15:07:35 | 83.91 | |
| 1498 | 2009-12-03 02:28:23 | 85.05 | |
| 1328 | 2009-11-23 04:05:05 | 91.59 | |
| 1252 | 2009-11-20 16:26:11 | 86.72 | |
| 384 | 2009-10-06 00:17:50 | 78.80 | |
| 295 | 2009-09-29 23:44:12 | 80.63 |