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 |
---|---|---|---|
871 | 2015-07-01 08:55:01 | 80.45 | 96% |
711 | 2015-03-05 09:23:53 | 73.70 | 97% |
516 | 2012-08-07 08:25:28 | 67.11 | 95% |