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 |
---|---|---|---|
529 | 2013-09-08 21:19:03 | 73.00 | 93% |
352 | 2013-08-29 10:30:22 | 72.07 | 94% |
6 | 2013-08-06 08:24:11 | 68.16 | 90% |