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 |
|---|---|---|---|
| 6593 | 2011-11-17 06:33:22 | 65.47 | 91% |
| 6515 | 2011-11-16 09:27:13 | 68.92 | 99% |
| 5851 | 2011-11-04 00:03:12 | 66.82 | 94% |
| 4582 | 2011-10-23 06:28:49 | 77.74 | 99% |
| 3490 | 2011-10-06 04:17:29 | 55.83 | 90% |
| 2648 | 2011-09-12 15:44:30 | 60.31 | 92% |
| 2554 | 2011-09-11 18:38:20 | 55.23 | 92% |
| 2369 | 2011-09-08 00:15:59 | 67.33 | 95% |
| 2233 | 2011-09-07 02:09:45 | 66.73 | 98% |
| 1788 | 2011-09-01 16:54:08 | 52.77 | 91% |
| 1643 | 2011-08-30 16:42:13 | 68.91 | 93% |
| 1581 | 2011-08-30 13:57:09 | 64.97 | 95% |
| 1238 | 2011-08-27 05:49:34 | 60.99 | 93% |
| 807 | 2011-08-22 05:47:19 | 54.32 | 91% |
| 525 | 2011-08-20 18:39:51 | 60.62 | 95% |