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 |
---|---|---|---|
1765 | 2016-04-13 10:28:30 | 70.51 | 92% |
1617 | 2014-09-19 07:35:10 | 79.72 | 96% |
1492 | 2014-07-22 13:20:24 | 81.50 | 96% |
1433 | 2014-07-16 13:01:27 | 83.67 | 96% |