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 |
|---|---|---|---|
| 5120 | 2016-08-22 17:12:02 | 51.84 | 94% |
| 4740 | 2016-01-27 16:05:48 | 41.87 | 88% |
| 4641 | 2016-01-21 17:33:23 | 40.09 | 86% |
| 4534 | 2016-01-19 15:47:30 | 32.82 | 81% |
| 4436 | 2016-01-18 15:06:41 | 35.79 | 84% |
| 3630 | 2015-12-04 17:02:53 | 39.88 | 89% |
| 3624 | 2015-12-04 16:52:39 | 34.10 | 85% |
| 3563 | 2015-12-02 13:04:28 | 42.60 | 90% |
| 3416 | 2015-11-29 13:46:06 | 39.12 | 87% |
| 3238 | 2015-11-24 16:53:33 | 41.14 | 91% |
| 2584 | 2015-11-09 15:18:54 | 35.88 | 88% |
| 1860 | 2015-10-25 17:58:08 | 34.68 | 88% |
| 1491 | 2015-10-21 14:43:28 | 34.72 | 87% |
| 1322 | 2015-10-16 19:10:03 | 34.82 | 88% |
| 722 | 2015-10-04 07:19:09 | 31.02 | 89% |
| 696 | 2015-10-02 14:21:50 | 33.98 | 92% |
| 514 | 2015-09-27 11:10:24 | 24.71 | 83% |
| 248 | 2015-09-02 11:10:31 | 24.49 | 89% |