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 |
|---|---|---|---|
| 2683 | 2010-03-23 00:03:45 | 136.01 | |
| 2633 | 2010-03-22 06:39:27 | 111.60 | |
| 2387 | 2010-03-19 16:48:39 | 111.94 | |
| 2308 | 2010-03-18 16:00:06 | 111.64 | |
| 2003 | 2010-03-06 02:54:42 | 123.42 | |
| 2000 | 2010-03-06 02:52:22 | 116.02 | |
| 1985 | 2010-03-04 21:20:17 | 121.50 | |
| 237 | 2010-01-13 21:47:54 | 110.49 | |
| 106 | 2010-01-10 04:51:06 | 120.83 |