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 |
---|---|---|---|
1134 | 2016-05-19 21:21:41 | 114.40 | 96% |
562 | 2015-03-13 19:28:28 | 106.24 | 93% |
295 | 2015-01-31 20:53:55 | 94.90 | 93% |