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 |
|---|---|---|---|
| 1219 | 2010-02-11 12:28:39 | 81.53 | |
| 914 | 2010-01-29 13:19:37 | 77.80 | |
| 697 | 2010-01-27 09:57:24 | 73.82 | |
| 639 | 2010-01-25 13:42:48 | 74.73 | |
| 593 | 2010-01-25 12:46:34 | 85.38 | |
| 257 | 2010-01-20 13:38:09 | 74.26 | |
| 47 | 2010-01-11 16:16:48 | 74.27 |