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 |
|---|---|---|---|
| 6341 | 2016-02-01 15:52:48 | 51.03 | 87% |
| 5765 | 2015-06-20 07:07:50 | 46.93 | 88% |
| 5705 | 2015-04-08 18:08:44 | 47.77 | 90% |
| 5189 | 2014-10-29 18:39:56 | 49.57 | 88% |
| 5057 | 2014-09-29 18:23:54 | 44.35 | 87% |
| 4864 | 2014-08-21 19:43:42 | 54.09 | 93% |
| 4861 | 2014-08-21 19:39:24 | 45.27 | 86% |
| 4702 | 2014-07-17 20:17:09 | 45.94 | 88% |
| 4657 | 2014-07-10 12:00:57 | 46.99 | 88% |
| 2868 | 2014-03-31 06:35:44 | 42.91 | 89% |
| 2445 | 2014-03-22 21:31:00 | 45.50 | 92% |
| 1506 | 2014-03-02 18:57:51 | 40.99 | 89% |
| 1050 | 2014-02-27 13:30:37 | 47.49 | 95% |
| 963 | 2014-02-26 18:30:48 | 38.48 | 89% |
| 346 | 2014-02-20 15:02:05 | 37.19 | 90% |