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 |
---|---|---|---|
1173 | 2014-06-01 03:30:00 | 78.64 | 95% |
1134 | 2014-05-29 13:20:18 | 72.83 | 92% |
1031 | 2014-02-23 05:15:04 | 64.26 | 90% |