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 |
|---|---|---|---|
| 6489 | 2016-11-15 17:32:39 | 63.49 | 89% |
| 6289 | 2016-09-13 12:08:51 | 63.09 | 91% |
| 5758 | 2016-06-30 12:14:30 | 72.09 | 96% |
| 3969 | 2015-03-31 12:38:22 | 48.72 | 83% |
| 2934 | 2014-11-29 13:30:38 | 51.05 | 90% |
| 2851 | 2014-11-27 13:47:06 | 50.13 | 90% |
| 2725 | 2014-11-18 19:05:36 | 47.40 | 88% |
| 2545 | 2014-11-10 18:34:14 | 46.43 | 88% |
| 1835 | 2014-09-18 13:28:14 | 41.75 | 88% |
| 1736 | 2014-09-16 13:05:56 | 43.29 | 91% |
| 1588 | 2014-09-11 14:51:08 | 40.99 | 89% |
| 940 | 2014-08-18 14:41:28 | 36.08 | 89% |
| 756 | 2014-08-13 15:35:58 | 36.44 | 90% |
| 605 | 2014-08-11 15:23:25 | 33.33 | 86% |
| 93 | 2014-07-25 12:38:04 | 25.65 | 84% |