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 |
|---|---|---|---|
| 1386 | 2011-04-30 04:33:11 | 81.93 | |
| 939 | 2010-09-29 10:14:08 | 75.29 | |
| 840 | 2010-09-24 09:31:32 | 85.10 | |
| 533 | 2010-09-06 10:28:34 | 83.39 | |
| 351 | 2010-09-02 06:38:50 | 76.33 | |
| 332 | 2010-09-02 06:13:24 | 77.26 | |
| 330 | 2010-09-02 06:11:09 | 68.96 | |
| 170 | 2010-08-31 08:31:33 | 74.12 | |
| 62 | 2010-08-26 09:18:59 | 63.75 | |
| 4 | 2010-08-25 12:43:27 | 80.88 |