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 |
|---|---|---|---|
| 3794 | 2010-08-22 09:01:41 | 81.20 | |
| 3069 | 2010-08-03 06:34:01 | 85.33 | |
| 2684 | 2010-07-21 16:05:38 | 72.92 | |
| 2545 | 2010-07-18 06:48:37 | 78.90 | |
| 2005 | 2010-03-14 08:46:53 | 72.88 | |
| 1896 | 2010-01-06 18:37:42 | 72.37 | |
| 1575 | 2010-01-04 07:43:35 | 74.98 | |
| 1332 | 2010-01-02 15:38:24 | 72.84 | |
| 1198 | 2009-12-23 20:34:10 | 75.10 | |
| 664 | 2009-11-03 15:47:00 | 69.69 | |
| 462 | 2009-09-02 16:57:41 | 63.18 | |
| 379 | 2009-08-28 19:00:20 | 71.56 |