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 |
|---|---|---|---|
| 13457 | 2015-10-04 07:40:10 | 78.62 | 97% |
| 12511 | 2015-02-14 08:19:32 | 74.27 | 96% |
| 11922 | 2015-01-30 09:05:58 | 74.14 | 96% |
| 9773 | 2014-05-01 00:11:06 | 68.53 | 95% |
| 9715 | 2014-04-29 21:50:25 | 63.81 | 93% |
| 5404 | 2011-06-12 00:47:02 | 61.72 | 95% |
| 4008 | 2011-05-14 10:11:23 | 55.97 | 94% |
| 3093 | 2011-04-30 17:39:27 | 53.70 | |
| 2982 | 2011-04-29 04:22:27 | 53.70 | |
| 1952 | 2011-04-16 04:19:03 | 44.90 | |
| 1835 | 2011-04-15 04:54:34 | 45.88 | |
| 1604 | 2011-04-12 05:57:28 | 43.90 | |
| 864 | 2011-04-04 01:22:04 | 39.45 | |
| 212 | 2011-03-28 04:47:58 | 33.92 |