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 |
---|---|---|---|
3550 | 2021-08-22 00:12:22 | 178.24 | 99% |
1131 | 2021-06-26 20:17:02 | 174.99 | 99% |
600 | 2021-06-23 07:46:42 | 159.30 | 99% |
403 | 2021-06-21 08:46:04 | 170.97 | 99% |