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 |
---|---|---|---|
1966 | 2018-09-14 14:39:21 | 91.82 | 97% |
1582 | 2016-01-20 12:12:20 | 94.72 | 96% |
998 | 2015-02-21 01:42:36 | 99.69 | 97% |
359 | 2014-10-09 23:40:18 | 94.79 | 98% |