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 |
|---|---|---|---|
| 9044 | 2012-12-14 18:17:51 | 96.20 | 94% |
| 8405 | 2012-02-13 14:04:54 | 88.40 | 95% |
| 3571 | 2010-04-02 15:01:31 | 91.79 | |
| 3291 | 2010-02-21 16:18:58 | 68.86 | |
| 3255 | 2010-02-09 20:02:40 | 82.38 | |
| 3193 | 2010-01-23 17:51:59 | 84.10 | |
| 3106 | 2010-01-16 09:32:06 | 67.34 | |
| 2864 | 2010-01-09 20:18:46 | 60.97 | |
| 2433 | 2009-12-25 10:25:46 | 65.99 | |
| 2227 | 2009-12-14 18:43:14 | 80.39 | |
| 2040 | 2009-12-08 17:55:43 | 66.32 | |
| 1578 | 2009-11-30 19:59:23 | 63.44 | |
| 1386 | 2009-11-27 20:36:06 | 64.57 | |
| 1282 | 2009-11-26 14:47:34 | 59.66 | |
| 1198 | 2009-11-25 16:08:24 | 56.31 | |
| 477 | 2009-11-17 19:40:39 | 60.19 | |
| 109 | 2009-11-15 11:47:32 | 54.35 |