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 |
|---|---|---|---|
| 3312 | 2016-03-13 14:15:57 | 66.46 | 92% |
| 3216 | 2016-03-13 01:08:28 | 64.85 | 91% |
| 2703 | 2016-02-10 03:26:54 | 59.44 | 94% |
| 2630 | 2015-05-25 22:57:09 | 58.01 | 90% |
| 2076 | 2015-04-09 20:29:19 | 63.13 | 91% |
| 1948 | 2015-04-03 23:15:05 | 62.07 | 90% |
| 1577 | 2015-03-25 18:01:28 | 59.03 | 89% |
| 1553 | 2015-03-25 15:29:12 | 54.32 | 89% |
| 1000 | 2015-03-12 01:00:55 | 52.89 | 85% |
| 904 | 2015-03-11 14:52:22 | 62.16 | 95% |
| 839 | 2015-03-08 17:59:00 | 60.42 | 92% |
| 414 | 2015-02-28 11:43:27 | 57.55 | 91% |
| 245 | 2015-02-26 21:49:13 | 56.14 | 89% |
| 203 | 2015-02-26 15:27:35 | 58.33 | 93% |
| 107 | 2015-02-25 02:06:54 | 54.23 | 92% |
| 106 | 2015-02-25 02:05:16 | 51.15 | 89% |