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 |
|---|---|---|---|
| 8127 | 2015-04-18 00:29:17 | 65.40 | 96% |
| 7060 | 2012-08-16 01:26:08 | 56.01 | 91% |
| 6442 | 2012-02-24 23:48:55 | 59.15 | 97% |
| 6137 | 2012-01-21 09:46:42 | 54.17 | 90% |
| 5981 | 2011-12-18 09:07:40 | 56.64 | 95% |
| 5650 | 2011-11-04 21:32:38 | 57.10 | 95% |
| 5162 | 2011-09-14 03:53:48 | 59.61 | 96% |
| 4515 | 2011-08-02 21:57:24 | 56.61 | 95% |
| 4137 | 2011-06-23 05:53:49 | 48.24 | 90% |
| 2759 | 2011-05-13 22:09:22 | 53.37 | 94% |
| 2744 | 2011-05-12 08:17:06 | 46.30 | 92% |
| 2155 | 2011-04-30 08:44:48 | 47.41 | |
| 1930 | 2011-04-18 02:52:58 | 51.41 | |
| 1391 | 2011-03-28 07:57:02 | 46.72 | |
| 1185 | 2011-03-07 07:03:35 | 52.01 | |
| 1090 | 2011-03-04 08:50:34 | 47.59 | |
| 513 | 2011-02-10 08:25:42 | 42.89 |