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 |
---|---|---|---|
15898 | 2014-11-27 15:24:04 | 90.29 | 93% |
15368 | 2014-11-13 12:11:01 | 93.94 | 92% |
8712 | 2014-06-06 11:44:13 | 79.34 | 87% |