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 |
---|---|---|---|
1632 | 2011-06-11 03:27:31 | 82.35 | 96% |
1433 | 2011-05-22 06:01:03 | 83.77 | 98% |
33 | 2011-04-19 23:34:24 | 83.69 |