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 |
|---|---|---|---|
| 6766 | 2012-06-05 10:55:52 | 82.17 | 96% |
| 4157 | 2012-02-27 11:25:26 | 78.76 | 94% |
| 3903 | 2012-02-21 12:04:19 | 81.45 | 97% |
| 3813 | 2012-02-20 09:26:18 | 75.56 | 95% |
| 3125 | 2012-01-30 05:32:01 | 83.03 | 97% |
| 2801 | 2012-01-23 06:37:40 | 76.08 | 94% |
| 2322 | 2012-01-14 11:13:02 | 71.53 | 92% |
| 2206 | 2012-01-13 13:57:49 | 72.69 | 92% |
| 1698 | 2012-01-02 05:12:09 | 81.82 | 99% |
| 1559 | 2011-12-28 10:43:41 | 74.08 | 94% |
| 1292 | 2011-12-26 04:52:37 | 70.41 | 95% |
| 1198 | 2011-12-25 04:35:51 | 72.71 | 96% |
| 1020 | 2011-12-19 12:18:03 | 68.33 | 97% |
| 883 | 2011-12-18 05:02:43 | 72.35 | 99% |