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 |
|---|---|---|---|
| 2321 | 2010-05-13 08:28:39 | 63.88 | |
| 2169 | 2010-04-01 10:48:33 | 65.22 | |
| 1764 | 2010-01-23 13:05:26 | 55.83 | |
| 1685 | 2010-01-22 13:15:09 | 57.09 | |
| 1504 | 2009-11-05 07:06:07 | 54.17 | |
| 1390 | 2009-10-27 12:46:31 | 52.40 | |
| 1296 | 2009-10-21 16:06:18 | 48.12 | |
| 437 | 2009-09-16 13:56:13 | 45.16 | |
| 162 | 2009-08-31 13:13:03 | 37.07 | |
| 155 | 2009-08-31 12:53:42 | 35.49 |