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 |
|---|---|---|---|
| 5807 | 2014-12-14 06:54:26 | 65.49 | 97% |
| 5469 | 2014-10-12 03:39:55 | 59.36 | 95% |
| 4601 | 2014-08-27 12:33:26 | 63.15 | 95% |
| 4536 | 2014-08-25 09:38:12 | 67.29 | 99% |
| 4509 | 2014-08-23 06:06:09 | 67.34 | 99% |
| 4421 | 2014-08-14 12:26:57 | 57.14 | 93% |
| 4229 | 2014-08-05 00:26:18 | 60.88 | 97% |
| 3500 | 2014-05-08 06:55:10 | 55.04 | 95% |
| 2578 | 2013-10-13 09:44:04 | 53.53 | 92% |
| 2298 | 2013-10-08 22:35:21 | 51.88 | 93% |
| 2213 | 2013-10-06 21:40:49 | 54.04 | 95% |
| 1821 | 2013-09-10 15:48:22 | 52.58 | 95% |
| 680 | 2013-07-26 03:52:22 | 56.74 | 98% |
| 299 | 2013-07-20 05:47:01 | 46.31 | 95% |
| 263 | 2013-07-15 16:14:40 | 46.02 | 96% |