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 |
---|---|---|---|
13706 | 2014-04-30 14:42:01 | 73.82 | 93% |
13367 | 2013-10-21 06:14:59 | 85.62 | 96% |
12571 | 2013-09-25 09:36:43 | 88.53 | 97% |