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 |
---|---|---|---|
4144 | 2017-04-26 03:40:28 | 76.64 | 93% |
2934 | 2017-03-16 13:06:31 | 64.81 | 93% |
2418 | 2017-02-11 00:01:15 | 68.41 | 94% |
1758 | 2017-01-20 20:53:58 | 58.71 | 94% |