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 |
|---|---|---|---|
| 5559 | 2014-03-24 15:27:30 | 39.49 | 94% |
| 5066 | 2014-02-16 17:59:38 | 45.90 | 96% |
| 3956 | 2013-01-23 20:38:34 | 46.65 | 97% |
| 3746 | 2013-01-16 15:15:05 | 44.65 | 97% |
| 3464 | 2013-01-09 18:25:28 | 49.85 | 99% |
| 3254 | 2013-01-03 22:31:50 | 47.95 | 98% |
| 3235 | 2013-01-03 22:01:59 | 49.59 | 100% |
| 3193 | 2013-01-02 22:48:23 | 47.95 | 96% |
| 3118 | 2012-12-31 23:33:51 | 44.10 | 97% |
| 2847 | 2012-12-25 21:57:29 | 42.24 | 95% |
| 1909 | 2012-01-07 12:58:59 | 46.24 | 97% |
| 1772 | 2011-12-29 20:04:16 | 47.06 | 98% |
| 1675 | 2011-12-26 13:29:57 | 45.93 | 98% |
| 1566 | 2011-12-08 22:43:44 | 40.77 | 95% |
| 1285 | 2011-11-26 15:03:03 | 43.40 | 97% |
| 928 | 2011-11-17 17:33:06 | 45.00 | 99% |
| 684 | 2011-10-20 18:09:20 | 43.78 | 97% |
| 98 | 2011-10-13 21:32:19 | 46.77 | 99% |