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 |
|---|---|---|---|
| 2458 | 2010-05-19 10:06:55 | 53.36 | |
| 2224 | 2010-05-13 09:49:03 | 58.25 | |
| 1535 | 2010-04-27 07:32:16 | 56.48 | |
| 734 | 2010-04-09 06:42:37 | 55.61 | |
| 527 | 2010-04-06 04:28:35 | 52.29 | |
| 17 | 2010-04-03 16:57:42 | 53.93 |