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 |
|---|---|---|---|
| 7817 | 2014-12-16 12:00:17 | 78.97 | 94% |
| 7602 | 2014-11-22 06:21:21 | 78.82 | 95% |
| 6010 | 2013-09-24 08:05:07 | 73.95 | 95% |
| 5306 | 2013-07-29 12:09:26 | 69.72 | 94% |
| 4939 | 2013-06-08 07:08:08 | 73.86 | 97% |
| 3800 | 2012-07-17 11:16:12 | 62.20 | 93% |
| 2468 | 2011-06-30 04:39:33 | 67.02 | 94% |
| 2397 | 2011-06-26 15:45:41 | 68.27 | 94% |
| 2346 | 2011-06-24 16:28:28 | 54.29 | 87% |
| 1994 | 2011-06-23 12:43:38 | 58.23 | 90% |
| 1992 | 2011-06-23 12:40:28 | 68.04 | 94% |
| 1318 | 2011-06-19 17:22:04 | 61.05 | 95% |
| 1175 | 2011-06-19 04:35:56 | 62.18 | 91% |
| 70 | 2011-05-25 17:17:04 | 61.65 | 93% |