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 |
|---|---|---|---|
| 39064 | 2015-05-04 21:02:42 | 75.19 | 91% |
| 33165 | 2013-05-06 07:11:37 | 91.24 | 97% |
| 30448 | 2012-10-10 12:14:53 | 91.31 | 95% |
| 30365 | 2012-10-07 17:42:57 | 87.29 | 94% |
| 30230 | 2012-10-01 10:16:59 | 82.36 | 94% |
| 28693 | 2012-06-26 10:28:02 | 84.09 | 93% |
| 27442 | 2012-04-09 18:27:28 | 95.94 | 97% |
| 25257 | 2011-11-14 20:56:01 | 78.61 | 90% |
| 25200 | 2011-11-12 12:38:13 | 89.18 | 96% |
| 21136 | 2011-06-24 05:56:44 | 69.57 | 90% |
| 18745 | 2011-03-12 10:28:55 | 79.16 | |
| 15678 | 2010-12-12 12:40:31 | 77.53 | |
| 15404 | 2010-07-24 16:35:46 | 71.82 | |
| 15064 | 2010-07-23 21:29:37 | 65.43 | |
| 14699 | 2010-07-18 10:47:48 | 74.48 | |
| 14389 | 2010-07-15 23:31:32 | 76.06 | |
| 12616 | 2010-06-19 12:11:16 | 76.11 | |
| 12447 | 2010-06-17 19:35:00 | 72.69 | |
| 12011 | 2010-06-13 11:18:10 | 80.46 | |
| 11142 | 2010-05-21 19:28:49 | 67.43 | |
| 10836 | 2010-05-12 14:35:17 | 66.73 | |
| 9936 | 2010-04-25 18:18:13 | 77.74 | |
| 9088 | 2010-04-06 19:15:29 | 77.62 | |
| 8938 | 2010-03-24 21:46:21 | 73.85 | |
| 8529 | 2009-11-23 00:57:53 | 73.30 | |
| 8244 | 2009-11-17 18:07:09 | 74.94 | |
| 8226 | 2009-11-17 17:00:09 | 73.33 | |
| 7695 | 2009-11-03 19:54:12 | 69.28 | |
| 7472 | 2009-10-28 20:55:48 | 69.09 | |
| 6383 | 2009-09-29 08:08:45 | 71.89 |