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 |
|---|---|---|---|
| 28852 | 2016-10-03 13:08:52 | 89.48 | 96% |
| 24010 | 2014-10-16 18:09:36 | 87.27 | 96% |
| 22581 | 2014-05-23 02:53:12 | 75.46 | 95% |
| 20973 | 2014-02-28 11:53:53 | 74.61 | 92% |
| 20219 | 2014-01-24 12:46:25 | 84.45 | 96% |
| 19499 | 2013-12-07 00:14:50 | 75.62 | 95% |
| 19267 | 2013-11-27 13:48:27 | 83.00 | 96% |
| 17027 | 2013-09-15 02:10:50 | 84.63 | 96% |
| 16483 | 2013-09-05 19:09:22 | 80.99 | 95% |
| 16476 | 2013-09-05 12:22:41 | 78.83 | 94% |
| 16023 | 2013-08-27 13:25:44 | 67.27 | 89% |
| 15262 | 2013-08-14 23:04:51 | 79.52 | 95% |
| 14680 | 2013-08-05 20:44:31 | 74.15 | 92% |
| 14553 | 2013-08-04 22:06:11 | 87.62 | 97% |
| 14546 | 2013-08-04 21:59:45 | 76.99 | 95% |
| 13468 | 2013-07-23 00:31:51 | 72.87 | 93% |
| 11472 | 2013-06-19 08:00:09 | 60.47 | 91% |
| 8359 | 2013-04-18 19:41:27 | 74.66 | 94% |
| 7982 | 2013-04-09 16:33:04 | 69.86 | 93% |
| 7949 | 2013-04-09 02:30:00 | 74.65 | 94% |
| 7796 | 2013-04-03 02:01:24 | 69.98 | 97% |
| 7367 | 2013-03-10 02:44:35 | 70.37 | 91% |
| 7322 | 2013-03-10 00:06:00 | 73.17 | 94% |
| 7090 | 2013-03-05 00:23:38 | 67.87 | 95% |
| 5290 | 2013-01-23 00:24:47 | 78.33 | 98% |
| 3987 | 2012-12-23 16:40:36 | 66.87 | 96% |
| 3500 | 2012-12-01 19:51:00 | 54.87 | 87% |
| 3318 | 2012-11-25 09:43:27 | 61.55 | 91% |
| 2645 | 2012-11-05 03:43:55 | 73.39 | 95% |
| 2311 | 2012-10-14 08:40:34 | 76.34 | 96% |
| 1271 | 2012-09-15 16:34:04 | 55.52 | 88% |
| 802 | 2012-09-07 01:28:34 | 60.88 | 92% |
| 396 | 2012-08-28 08:32:07 | 61.83 | 92% |
| 239 | 2012-08-23 04:22:17 | 51.47 | 88% |