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 |
|---|---|---|---|
| 5926 | 2015-01-25 11:09:01 | 58.64 | 94% |
| 3758 | 2014-08-11 12:14:11 | 42.14 | 91% |
| 3650 | 2014-08-02 18:20:14 | 51.25 | 88% |
| 3611 | 2014-07-30 19:29:46 | 50.00 | 87% |
| 3544 | 2014-07-28 18:00:33 | 54.04 | 90% |
| 3353 | 2014-07-20 18:02:30 | 50.81 | 87% |
| 3037 | 2014-01-29 19:59:03 | 51.97 | 88% |
| 2950 | 2014-01-20 20:42:52 | 50.89 | 88% |
| 2861 | 2013-12-28 18:41:35 | 54.12 | 89% |
| 2725 | 2013-12-27 16:30:02 | 46.26 | 84% |
| 2057 | 2013-11-13 19:00:38 | 46.35 | 89% |
| 1930 | 2013-11-10 14:03:50 | 48.07 | 87% |
| 1596 | 2013-10-12 17:40:38 | 52.38 | 90% |
| 903 | 2013-09-09 18:39:31 | 56.49 | 90% |
| 899 | 2013-09-09 18:13:52 | 55.94 | 90% |
| 590 | 2013-08-11 14:07:33 | 50.87 | 89% |