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 |
---|---|---|---|
1791 | 2013-02-08 20:54:19 | 73.40 | 89% |
1083 | 2012-03-20 22:08:54 | 70.51 | 88% |
59 | 2009-12-09 19:08:58 | 32.05 | |
37 | 2009-12-06 02:01:52 | 33.53 |