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 |
---|---|---|---|
483 | 2011-03-19 16:54:44 | 77.41 | |
136 | 2011-03-12 21:29:49 | 81.56 | |
14 | 2011-03-10 18:23:13 | 77.03 |