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 |
---|---|---|---|
3151 | 2011-01-17 13:49:36 | 98.36 | |
1970 | 2010-11-26 18:11:25 | 93.24 | |
1292 | 2010-10-26 15:49:38 | 102.70 |