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 |
|---|---|---|---|
| 6552 | 2014-04-09 10:38:06 | 54.21 | 92% |
| 5965 | 2013-10-25 08:45:08 | 52.19 | 90% |
| 5202 | 2013-08-12 07:16:27 | 65.47 | 97% |
| 5163 | 2013-08-07 09:01:59 | 65.46 | 96% |
| 4963 | 2013-07-20 04:13:44 | 67.23 | 98% |
| 4209 | 2013-03-04 18:53:21 | 56.89 | 93% |
| 3681 | 2012-11-15 18:54:15 | 53.24 | 90% |
| 3506 | 2012-11-07 08:04:32 | 61.65 | 95% |
| 3185 | 2012-10-24 08:12:33 | 54.85 | 95% |
| 2892 | 2012-10-10 22:48:38 | 57.71 | 93% |
| 2633 | 2012-09-11 08:28:15 | 67.02 | 97% |
| 1249 | 2012-03-01 10:27:52 | 54.51 | 94% |
| 132 | 2011-12-07 11:55:21 | 56.58 | 97% |