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 |
|---|---|---|---|
| 3048 | 2011-09-20 06:05:33 | 72.94 | 96% |
| 2965 | 2011-09-13 03:07:43 | 69.75 | 92% |
| 2952 | 2011-09-12 06:27:06 | 71.37 | 93% |
| 1446 | 2011-04-27 03:14:10 | 75.69 | |
| 622 | 2011-04-08 12:55:35 | 67.07 | |
| 221 | 2009-11-03 06:40:16 | 56.10 | |
| 156 | 2009-10-27 07:30:28 | 58.78 |