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 |
|---|---|---|---|
| 7286 | 2014-11-18 01:01:27 | 70.41 | 93% |
| 5477 | 2014-06-27 03:07:46 | 72.12 | 99% |
| 5435 | 2014-06-22 17:36:16 | 67.89 | 97% |
| 5060 | 2014-05-08 08:55:39 | 67.23 | 96% |
| 4997 | 2014-04-26 15:41:45 | 63.88 | 98% |
| 4553 | 2014-03-25 07:49:37 | 59.76 | 94% |
| 4515 | 2014-03-24 02:03:23 | 61.43 | 95% |
| 4474 | 2014-03-18 11:23:05 | 58.80 | 94% |
| 4315 | 2014-03-03 17:48:33 | 59.02 | 94% |
| 4196 | 2014-02-24 12:33:27 | 63.93 | 95% |
| 4041 | 2014-02-17 12:01:50 | 54.22 | 91% |
| 3744 | 2014-02-06 13:17:31 | 56.10 | 95% |
| 3053 | 2013-12-11 08:53:47 | 58.36 | 95% |
| 2755 | 2013-12-07 06:46:23 | 54.13 | 92% |
| 2726 | 2013-12-07 02:29:57 | 58.18 | 95% |
| 2069 | 2013-11-24 12:02:58 | 56.24 | 92% |
| 2025 | 2013-11-23 09:53:39 | 62.09 | 96% |
| 1951 | 2013-11-22 09:08:37 | 54.07 | 93% |
| 1476 | 2013-11-06 07:04:25 | 56.60 | 96% |
| 1188 | 2013-11-01 13:13:52 | 50.63 | 92% |
| 836 | 2013-10-26 09:45:54 | 52.89 | 94% |
| 761 | 2013-10-25 11:08:47 | 57.33 | 97% |
| 334 | 2013-10-17 13:30:25 | 49.48 | 96% |