Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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 |
---|---|---|---|
16413 | 2023-11-11 04:19:40 | 99.40 | 97.9% |
10814 | 2022-10-20 10:49:39 | 81.60 | 96% |
8744 | 2022-06-07 01:36:18 | 78.28 | 97% |