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 |
---|---|---|---|
795 | 2011-09-12 13:53:45 | 74.39 | 92% |
305 | 2011-08-24 19:20:15 | 77.25 | 95% |
201 | 2011-08-18 19:14:41 | 72.89 | 93% |