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 |
|---|---|---|---|
| 13701 | 2016-10-30 15:56:37 | 105.95 | 96% |
| 11278 | 2015-07-12 16:05:19 | 102.88 | 94% |
| 9509 | 2014-10-12 15:59:58 | 85.14 | 91% |
| 7644 | 2014-09-14 15:46:29 | 72.05 | 91% |
| 5676 | 2014-08-10 09:03:32 | 74.56 | 91% |
| 5650 | 2014-08-09 20:12:40 | 77.19 | 93% |
| 4301 | 2014-04-22 14:33:18 | 82.05 | 93% |
| 4111 | 2014-04-08 19:32:56 | 74.10 | 89% |
| 3761 | 2014-03-27 13:20:47 | 61.54 | 93% |
| 3474 | 2014-02-23 21:19:35 | 73.03 | 91% |
| 2429 | 2013-12-23 11:56:07 | 69.19 | 95% |
| 2292 | 2013-12-16 21:07:54 | 67.79 | 94% |
| 1447 | 2013-11-10 04:36:53 | 59.48 | 90% |
| 1349 | 2013-11-03 19:58:22 | 61.80 | 92% |
| 345 | 2013-10-13 09:44:04 | 53.51 | 95% |