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 |
---|---|---|---|
12476 | 2022-12-16 02:22:23 | 102.42 | 97% |
6231 | 2021-05-27 20:47:11 | 87.01 | 96% |
4727 | 2021-05-06 02:17:55 | 78.72 | 95% |