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 |
|---|---|---|---|
| 6078 | 2015-10-02 08:19:50 | 77.35 | 95% |
| 5478 | 2015-04-17 10:19:17 | 80.94 | 96% |
| 4569 | 2014-04-12 11:21:44 | 66.70 | 96% |
| 4504 | 2014-03-28 04:31:42 | 69.95 | 94% |
| 4231 | 2014-03-11 15:24:11 | 73.92 | 97% |
| 4088 | 2014-03-01 16:02:59 | 72.57 | 95% |
| 2802 | 2013-11-22 14:03:09 | 82.10 | 99% |
| 2533 | 2013-11-08 15:12:34 | 68.91 | 95% |
| 1836 | 2013-09-26 16:53:55 | 69.55 | 97% |
| 1752 | 2013-09-24 12:58:27 | 73.30 | 96% |
| 1158 | 2013-09-01 16:46:02 | 69.94 | 98% |
| 359 | 2012-12-08 14:49:01 | 62.73 | 96% |
| 39 | 2012-11-17 17:35:19 | 69.32 | 97% |