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 |
---|---|---|---|
763 | 2013-08-06 19:48:19 | 49.33 | 93% |
491 | 2013-07-24 20:45:28 | 48.37 | 92% |
288 | 2013-07-18 13:50:07 | 47.74 | 94% |