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 |
---|---|---|---|
385 | 2020-02-26 18:58:37 | 55.39 | 96% |
331 | 2016-08-03 17:58:53 | 54.40 | 93% |
273 | 2016-01-31 20:12:42 | 48.39 | 93% |
119 | 2015-05-11 19:08:01 | 34.48 | 93% |