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 |
|---|---|---|---|
| 13360 | 2015-06-27 06:00:01 | 78.43 | 96% |
| 11093 | 2015-03-04 21:20:09 | 79.51 | 96% |
| 10083 | 2015-01-28 17:26:51 | 77.17 | 93% |
| 9918 | 2015-01-26 15:56:32 | 83.53 | 97% |
| 8545 | 2014-11-12 10:28:17 | 72.11 | 92% |
| 7970 | 2014-10-08 11:50:03 | 72.61 | 96% |
| 7805 | 2014-10-05 05:40:34 | 59.64 | 86% |
| 7795 | 2014-10-05 05:06:58 | 65.64 | 88% |
| 7560 | 2014-09-29 13:23:23 | 74.35 | 94% |
| 7390 | 2014-09-24 20:09:27 | 74.86 | 94% |
| 5811 | 2014-06-26 20:47:55 | 65.03 | 91% |
| 4490 | 2014-03-12 11:44:18 | 70.69 | 93% |
| 4011 | 2013-12-03 22:33:20 | 70.38 | 94% |
| 3266 | 2013-10-26 17:45:38 | 70.23 | 94% |
| 3054 | 2013-10-17 10:17:20 | 70.69 | 95% |
| 2818 | 2013-09-14 15:46:21 | 58.04 | 92% |
| 2314 | 2013-08-28 17:09:13 | 60.17 | 90% |
| 1637 | 2013-07-27 07:48:48 | 69.87 | 93% |
| 1370 | 2013-06-09 12:05:59 | 69.14 | 96% |
| 1079 | 2013-04-26 08:26:50 | 65.79 | 96% |
| 1013 | 2013-04-24 15:00:48 | 59.35 | 94% |
| 670 | 2013-04-08 11:49:10 | 54.73 | 96% |
| 614 | 2013-04-01 16:49:31 | 57.82 | 92% |
| 343 | 2013-03-22 04:15:10 | 51.89 | 95% |