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 |
---|---|---|---|
1012 | 2015-01-27 17:05:21 | 84.07 | 94% |
1005 | 2015-01-27 16:13:43 | 84.63 | 92% |
408 | 2015-01-06 13:17:10 | 89.70 | 98% |
171 | 2014-12-31 18:33:57 | 79.03 | 97% |