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 |
|---|---|---|---|
| 18707 | 2013-09-22 02:34:29 | 78.29 | 93% |
| 16950 | 2013-01-25 05:08:49 | 74.63 | 96% |
| 15806 | 2012-10-05 22:47:49 | 92.19 | 99% |
| 13336 | 2012-05-04 22:58:57 | 99.12 | 98% |
| 9632 | 2012-02-10 00:53:32 | 74.17 | 92% |
| 9350 | 2012-02-04 17:31:53 | 84.48 | 99% |
| 8601 | 2012-01-28 22:02:49 | 67.74 | 93% |
| 8198 | 2012-01-25 04:18:35 | 68.46 | 91% |
| 7017 | 2011-09-13 11:19:44 | 79.56 | 97% |
| 6872 | 2011-09-04 06:16:20 | 74.99 | 95% |
| 5991 | 2011-03-22 20:45:38 | 64.86 | |
| 5334 | 2011-03-02 21:34:30 | 71.86 | |
| 4740 | 2011-01-01 12:48:51 | 82.67 | |
| 3997 | 2010-10-18 15:34:46 | 67.61 | |
| 3719 | 2010-09-19 00:09:26 | 80.81 | |
| 3322 | 2010-09-03 05:17:06 | 76.70 | |
| 2636 | 2010-08-15 13:39:29 | 74.53 | |
| 2597 | 2010-08-13 03:33:16 | 74.96 | |
| 2028 | 2010-07-23 21:29:29 | 74.53 | |
| 1614 | 2010-07-21 03:47:31 | 76.79 | |
| 1108 | 2010-07-13 00:04:10 | 57.84 | |
| 672 | 2010-07-03 06:39:31 | 60.89 | |
| 580 | 2010-07-02 19:55:01 | 62.72 | |
| 563 | 2010-07-02 19:36:38 | 63.57 | |
| 389 | 2010-07-01 12:09:57 | 53.00 | |
| 42 | 2010-06-30 19:37:39 | 46.17 |