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 |
---|---|---|---|
747 | 2016-04-21 03:38:12 | 55.83 | 96% |
644 | 2016-04-19 03:53:26 | 52.97 | 95% |
603 | 2016-04-18 08:22:53 | 49.19 | 93% |