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 |
|---|---|---|---|
| 7570 | 2014-06-19 08:56:52 | 58.23 | 90% |
| 7535 | 2014-06-19 01:08:33 | 55.86 | 88% |
| 7525 | 2014-06-18 07:42:18 | 61.18 | 92% |
| 7440 | 2014-06-16 05:44:20 | 55.87 | 88% |
| 6352 | 2014-04-08 05:18:00 | 69.27 | 96% |
| 6293 | 2014-04-03 05:55:41 | 64.68 | 96% |
| 5211 | 2013-12-27 09:22:57 | 58.54 | 93% |
| 4992 | 2013-11-29 05:17:33 | 56.79 | 92% |
| 4666 | 2013-10-23 07:59:39 | 51.89 | 91% |
| 4286 | 2013-09-27 01:42:35 | 60.34 | 95% |
| 3523 | 2013-08-20 08:58:07 | 47.62 | 90% |
| 3301 | 2013-08-06 03:54:48 | 48.92 | 92% |
| 2629 | 2013-05-21 06:33:27 | 46.17 | 90% |
| 2160 | 2012-12-21 05:09:34 | 39.38 | 87% |
| 1699 | 2012-09-07 03:41:49 | 41.95 | 87% |
| 1069 | 2012-05-04 07:24:43 | 41.44 | 89% |
| 842 | 2012-04-19 01:11:12 | 35.41 | 86% |
| 724 | 2012-04-06 08:06:06 | 39.54 | 86% |
| 263 | 2012-02-24 07:36:49 | 30.53 | 87% |