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 |
|---|---|---|---|
| 1467 | 2010-02-15 03:03:37 | 39.79 | |
| 1344 | 2010-01-13 19:25:08 | 44.52 | |
| 1106 | 2009-12-28 23:01:02 | 46.21 | |
| 1035 | 2009-12-24 00:30:39 | 44.66 | |
| 1001 | 2009-12-20 21:25:14 | 37.99 | |
| 774 | 2009-12-07 22:50:16 | 43.45 | |
| 700 | 2009-12-03 19:01:46 | 42.63 | |
| 512 | 2009-11-19 17:22:22 | 42.02 |