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 |
---|---|---|---|
2924 | 2012-12-30 10:51:29 | 53.95 | 97% |
2723 | 2012-11-27 11:18:43 | 47.83 | 95% |
2138 | 2012-09-12 12:10:28 | 47.82 | 94% |
1865 | 2012-08-02 11:08:20 | 44.17 | 95% |
957 | 2012-07-01 06:59:26 | 43.48 | 95% |
227 | 2012-06-21 11:54:07 | 36.03 | 94% |