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 |
|---|---|---|---|
| 7979 | 2015-12-30 12:32:02 | 58.67 | 90% |
| 7012 | 2015-11-23 07:25:41 | 73.21 | 94% |
| 6903 | 2015-11-22 08:57:32 | 62.86 | 90% |
| 6157 | 2015-10-11 01:36:25 | 56.08 | 93% |
| 5794 | 2015-09-28 08:04:58 | 61.49 | 90% |
| 5405 | 2015-09-06 09:37:46 | 53.68 | 88% |
| 4887 | 2015-08-27 05:26:36 | 58.14 | 90% |
| 4847 | 2015-08-26 10:01:17 | 56.75 | 89% |
| 3878 | 2015-08-08 10:13:25 | 60.67 | 93% |
| 3635 | 2015-08-02 12:08:58 | 61.18 | 92% |
| 3454 | 2015-07-31 12:54:10 | 58.11 | 92% |
| 2583 | 2015-06-20 15:54:14 | 54.24 | 91% |
| 2193 | 2015-04-13 17:28:23 | 52.61 | 94% |
| 2112 | 2015-04-12 17:09:58 | 49.24 | 89% |
| 1404 | 2015-03-18 11:35:04 | 46.36 | 92% |
| 1267 | 2015-03-17 07:55:12 | 43.65 | 89% |
| 621 | 2015-03-03 12:21:21 | 33.60 | 85% |
| 56 | 2015-02-19 05:19:22 | 32.68 | 88% |