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 |
|---|---|---|---|
| 7085 | 2013-10-23 12:11:43 | 96.08 | 96% |
| 6451 | 2013-09-19 17:46:55 | 78.18 | 93% |
| 6315 | 2013-09-16 16:58:14 | 69.92 | 88% |
| 4355 | 2013-06-08 07:22:13 | 69.14 | 89% |
| 4083 | 2013-06-03 23:55:38 | 73.07 | 90% |
| 3727 | 2013-05-30 20:12:27 | 78.79 | 96% |
| 3374 | 2013-05-27 23:47:49 | 71.56 | 90% |
| 3190 | 2013-05-22 21:59:49 | 74.70 | 93% |
| 3047 | 2013-05-15 13:33:01 | 68.03 | 92% |
| 1596 | 2013-04-28 18:11:39 | 62.54 | 90% |
| 1280 | 2013-04-26 06:45:14 | 72.82 | 92% |
| 683 | 2013-04-10 09:52:13 | 62.30 | 89% |
| 547 | 2013-04-08 19:09:44 | 71.05 | 95% |
| 198 | 2013-03-31 12:50:44 | 64.50 | 93% |