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 |
---|---|---|---|
2047 | 2015-05-17 00:17:39 | 84.23 | 94% |
1028 | 2014-01-09 04:03:12 | 88.53 | 93% |
623 | 2013-11-25 20:00:01 | 87.38 | 96% |