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 |
---|---|---|---|
12745 | 2021-12-18 05:28:20 | 89.96 | 97% |
11219 | 2021-10-22 04:40:15 | 82.85 | 96% |
9569 | 2021-07-19 04:49:56 | 82.51 | 98% |
8117 | 2021-05-01 12:52:48 | 75.03 | 96% |