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 |
|---|---|---|---|
| 6003 | 2016-02-01 10:59:54 | 70.28 | 90% |
| 5479 | 2016-01-21 11:05:35 | 70.12 | 93% |
| 5056 | 2015-05-15 15:47:28 | 81.05 | 98% |
| 4856 | 2015-05-11 14:17:35 | 78.17 | 98% |
| 4127 | 2014-10-31 10:30:04 | 55.31 | 85% |
| 4038 | 2014-10-18 19:41:02 | 66.05 | 92% |
| 3971 | 2014-10-17 16:20:59 | 61.40 | 92% |
| 3766 | 2014-10-16 08:02:35 | 65.64 | 93% |
| 2260 | 2014-06-21 08:33:55 | 67.01 | 91% |
| 2220 | 2014-06-20 08:49:18 | 67.88 | 91% |
| 2159 | 2014-06-20 07:29:06 | 62.71 | 89% |
| 91 | 2012-12-07 11:55:56 | 61.44 | 96% |