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 |
|---|---|---|---|
| 6442 | 2016-06-11 17:51:21 | 64.22 | 87% |
| 5578 | 2016-05-05 23:14:35 | 67.20 | 91% |
| 5278 | 2016-04-28 01:25:41 | 73.83 | 90% |
| 4579 | 2016-04-12 17:45:17 | 56.41 | 84% |
| 3562 | 2015-10-28 04:08:26 | 68.20 | 92% |
| 3146 | 2015-08-03 10:38:24 | 59.70 | 86% |
| 2490 | 2015-07-13 20:20:02 | 55.25 | 87% |
| 2477 | 2015-07-12 20:49:58 | 62.32 | 91% |
| 1838 | 2015-06-19 17:47:21 | 54.57 | 87% |
| 1319 | 2015-06-03 17:56:05 | 58.72 | 90% |
| 459 | 2013-06-05 18:45:06 | 45.02 | 90% |
| 439 | 2013-05-27 18:22:44 | 47.22 | 94% |
| 344 | 2013-04-27 21:31:56 | 50.95 | 91% |
| 332 | 2013-04-24 21:52:09 | 42.06 | 87% |