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 |
|---|---|---|---|
| 9905 | 2016-06-26 18:03:29 | 87.50 | 98% |
| 7252 | 2011-12-28 20:43:03 | 83.65 | 93% |
| 6909 | 2011-10-31 03:40:35 | 94.26 | 95% |
| 6377 | 2011-09-15 03:53:10 | 79.04 | 92% |
| 5426 | 2011-06-20 03:09:11 | 81.18 | 93% |
| 5196 | 2011-06-11 00:32:25 | 71.60 | 90% |
| 5105 | 2011-06-07 04:38:22 | 79.92 | 94% |
| 5091 | 2011-06-06 04:43:16 | 84.22 | 95% |
| 4081 | 2011-04-19 19:45:59 | 70.09 | |
| 4040 | 2011-04-18 05:20:14 | 73.36 | |
| 3505 | 2011-02-26 19:35:26 | 74.82 | |
| 3458 | 2011-02-22 00:47:32 | 57.29 | |
| 3139 | 2010-09-08 05:25:17 | 63.55 | |
| 2412 | 2010-08-08 02:55:03 | 61.64 | |
| 1501 | 2010-06-25 00:06:37 | 52.29 | |
| 1222 | 2010-06-17 20:01:31 | 51.66 | |
| 1137 | 2010-06-16 21:03:56 | 49.04 | |
| 863 | 2010-05-17 19:43:12 | 51.79 | |
| 17 | 2009-09-13 21:44:13 | 49.96 |