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 |
---|---|---|---|
1273 | 2012-03-23 03:01:58 | 46.76 | 98% |
449 | 2011-01-24 04:04:58 | 48.84 | |
448 | 2011-01-24 04:03:10 | 50.17 |