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 |
---|---|---|---|
1070 | 2015-01-14 10:42:43 | 48.03 | 90% |
803 | 2014-12-07 20:20:28 | 48.01 | 95% |
77 | 2014-10-27 10:53:04 | 41.99 | 96% |