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 |
---|---|---|---|
922 | 2019-08-13 22:37:20 | 77.87 | 100% |
906 | 2019-08-13 22:02:59 | 69.15 | 99% |