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 |
|---|---|---|---|
| 11217 | 2015-06-12 16:41:13 | 51.42 | 98% |
| 10650 | 2015-04-19 15:07:28 | 49.28 | 96% |
| 10063 | 2014-11-02 22:09:09 | 52.38 | 98% |
| 9881 | 2014-10-30 15:19:33 | 52.01 | 99% |
| 9183 | 2014-10-10 15:31:59 | 49.22 | 97% |
| 8794 | 2014-09-26 20:55:40 | 50.14 | 97% |
| 8325 | 2014-09-08 17:03:28 | 55.55 | 99% |
| 7656 | 2014-08-08 14:53:04 | 50.71 | 99% |
| 7202 | 2014-06-11 14:41:45 | 49.55 | 98% |
| 6363 | 2013-09-25 17:56:55 | 49.37 | 97% |
| 6341 | 2013-09-25 12:33:06 | 47.30 | 97% |
| 5812 | 2013-09-09 05:11:02 | 49.33 | 99% |
| 4180 | 2013-07-15 16:32:07 | 42.33 | 97% |
| 3962 | 2013-07-07 13:32:27 | 40.76 | 95% |
| 3588 | 2013-06-20 23:50:23 | 43.31 | 99% |
| 3536 | 2013-06-19 20:15:01 | 40.26 | 99% |
| 2942 | 2013-06-03 19:01:48 | 38.48 | 97% |
| 2670 | 2013-05-29 15:50:43 | 40.57 | 99% |
| 2307 | 2013-05-23 22:16:27 | 40.38 | 98% |
| 2101 | 2013-05-20 21:10:53 | 35.50 | 95% |
| 1966 | 2013-05-18 15:38:00 | 38.27 | 99% |
| 1810 | 2013-05-16 16:39:45 | 37.34 | 98% |
| 1710 | 2013-05-15 15:16:53 | 32.45 | 95% |
| 1581 | 2013-05-12 15:58:32 | 35.87 | 96% |
| 485 | 2013-04-23 00:10:07 | 32.44 | 97% |