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 |
---|---|---|---|
2921 | 2013-07-20 10:39:35 | 72.28 | 90% |
1270 | 2013-06-15 14:36:46 | 57.99 | 87% |
1193 | 2013-06-10 14:32:39 | 64.11 | 90% |