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 |
|---|---|---|---|
| 5106 | 2012-07-25 23:52:19 | 61.11 | 93% |
| 4967 | 2012-07-08 18:06:11 | 60.59 | 92% |
| 4649 | 2012-03-05 17:33:24 | 68.13 | 98% |
| 3889 | 2012-01-17 21:42:46 | 60.12 | 94% |
| 3604 | 2012-01-15 01:27:25 | 61.46 | 96% |
| 2798 | 2011-12-30 07:32:20 | 60.96 | 98% |
| 2727 | 2011-12-28 23:50:55 | 64.12 | 96% |
| 2517 | 2011-12-20 22:31:13 | 57.91 | 95% |
| 2326 | 2011-12-16 19:55:55 | 61.92 | 99% |
| 2190 | 2011-12-14 18:20:36 | 60.71 | 98% |
| 1968 | 2011-12-09 18:30:48 | 56.97 | 97% |
| 680 | 2011-11-07 01:51:49 | 43.62 | 96% |
| 472 | 2011-11-03 16:48:47 | 43.83 | 98% |
| 50 | 2011-10-24 18:57:28 | 37.47 | 98% |