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 |
---|---|---|---|
1594 | 2010-08-16 08:47:39 | 78.75 | |
782 | 2009-09-12 11:30:00 | 57.00 | |
571 | 2009-08-25 19:12:45 | 65.83 |