Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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 |
---|---|---|---|
2586 | 2018-01-01 03:24:09 | 86.81 | 97% |
2222 | 2017-08-15 20:04:10 | 92.94 | 98% |
1625 | 2017-06-11 22:23:34 | 83.00 | 97% |
576 | 2017-05-27 21:01:57 | 93.01 | 98% |