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 |
---|---|---|---|
2327 | 2015-12-11 09:40:55 | 68.95 | 95% |
1619 | 2013-05-05 09:43:42 | 61.75 | 99% |
1042 | 2013-04-21 09:20:17 | 56.36 | 97% |
51 | 2013-03-23 12:45:55 | 33.70 | 96% |