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 |
---|---|---|---|
648 | 2015-11-16 15:12:43 | 67.56 | 94% |
263 | 2014-11-25 06:42:26 | 59.21 | 92% |
159 | 2011-12-07 20:43:32 | 56.96 | 92% |
50 | 2011-11-09 22:01:03 | 54.97 | 91% |