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 |
---|---|---|---|
1784 | 2021-08-20 08:54:08 | 53.31 | 96% |
745 | 2016-08-07 21:14:39 | 46.68 | 91% |