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 |
|---|---|---|---|
| 5361 | 2013-07-13 06:43:55 | 56.49 | 91% |
| 5217 | 2013-06-19 16:59:26 | 60.18 | 90% |
| 5180 | 2013-06-17 16:21:19 | 72.99 | 96% |
| 4794 | 2013-05-12 16:24:43 | 65.10 | 96% |
| 4782 | 2013-05-12 16:05:21 | 66.63 | 94% |
| 4694 | 2013-05-09 06:40:43 | 57.85 | 92% |
| 4426 | 2013-03-01 19:25:58 | 64.26 | 94% |
| 4135 | 2013-02-21 14:24:43 | 60.11 | 91% |
| 3395 | 2013-01-06 12:15:52 | 55.74 | 92% |
| 2941 | 2012-12-23 08:51:17 | 54.21 | 93% |
| 2832 | 2012-12-20 09:54:30 | 43.27 | 86% |
| 2647 | 2012-12-13 05:00:04 | 47.28 | 89% |
| 1295 | 2012-10-28 09:12:04 | 39.24 | 91% |
| 954 | 2012-10-20 12:13:10 | 33.66 | 92% |
| 905 | 2012-10-19 17:52:40 | 33.92 | 93% |