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 |
---|---|---|---|
1243 | 2013-10-26 08:04:28 | 47.97 | 94% |
512 | 2011-01-03 16:52:55 | 39.19 |