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 |
---|---|---|---|
851 | 2016-08-19 04:12:19 | 62.04 | 89% |
385 | 2016-08-05 17:48:50 | 46.84 | 85% |
7 | 2015-10-05 01:35:08 | 49.15 | 89% |