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 |
---|---|---|---|
764 | 2015-08-29 04:59:06 | 91.27 | 94% |
687 | 2015-08-29 03:35:27 | 91.81 | 94% |
22 | 2015-08-27 14:10:19 | 94.01 | 93% |