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 |
|---|---|---|---|
| 2802 | 2010-11-01 01:55:40 | 38.63 | |
| 2175 | 2010-10-17 00:40:28 | 47.35 | |
| 2169 | 2010-10-17 00:31:09 | 37.20 | |
| 2046 | 2010-10-14 12:47:09 | 41.44 | |
| 765 | 2010-09-21 07:15:01 | 31.42 | |
| 640 | 2010-09-20 06:50:20 | 28.53 | |
| 321 | 2010-09-17 11:17:59 | 34.14 | |
| 123 | 2010-09-16 06:24:34 | 32.32 |