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 |
|---|---|---|---|
| 5080 | 2016-05-26 18:42:41 | 55.96 | 94% |
| 4884 | 2016-05-19 15:36:46 | 51.24 | 90% |
| 4144 | 2016-04-25 16:36:16 | 55.23 | 95% |
| 3440 | 2016-04-01 19:03:32 | 47.71 | 92% |
| 3421 | 2016-04-01 14:55:31 | 45.08 | 90% |
| 2794 | 2014-08-22 18:29:48 | 47.45 | 91% |
| 2681 | 2014-08-20 20:42:15 | 44.58 | 93% |
| 2510 | 2014-08-15 17:18:12 | 44.17 | 92% |
| 654 | 2014-07-11 15:02:36 | 37.96 | 90% |
| 646 | 2014-07-11 14:14:31 | 36.55 | 89% |
| 504 | 2014-07-09 13:27:02 | 28.13 | 84% |
| 414 | 2014-07-08 17:11:21 | 37.37 | 92% |
| 300 | 2014-07-03 17:30:50 | 31.52 | 91% |
| 93 | 2014-04-21 01:39:05 | 25.54 | 83% |