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 |
|---|---|---|---|
| 11979 | 2015-01-18 11:52:58 | 67.43 | 96% |
| 11226 | 2014-03-10 17:16:30 | 72.41 | 95% |
| 9914 | 2013-04-25 16:27:13 | 69.63 | 96% |
| 6720 | 2011-08-26 15:35:48 | 70.96 | 94% |
| 6569 | 2011-08-22 12:39:19 | 74.73 | 99% |
| 6454 | 2011-08-06 13:07:43 | 70.32 | 95% |
| 6095 | 2011-07-17 21:19:48 | 67.59 | 96% |
| 5678 | 2011-07-08 13:34:19 | 66.96 | 94% |
| 4680 | 2011-06-23 13:06:27 | 64.57 | 92% |
| 4553 | 2011-06-22 08:43:16 | 62.47 | 92% |
| 4418 | 2011-06-20 23:30:09 | 65.46 | 95% |
| 1643 | 2011-05-14 21:27:44 | 66.60 | 95% |
| 1427 | 2011-05-11 14:57:23 | 60.07 | 92% |
| 979 | 2011-05-05 15:38:39 | 53.34 | 88% |
| 777 | 2011-04-28 13:46:17 | 61.90 | |
| 729 | 2011-04-27 23:04:30 | 57.47 | |
| 47 | 2011-04-10 23:43:14 | 53.60 |