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 |
---|---|---|---|
16280 | 2023-03-24 11:39:23 | 144.48 | 98% |
15056 | 2023-02-08 19:45:12 | 147.25 | 99% |
9751 | 2021-10-11 03:09:07 | 137.19 | 99% |
5523 | 2021-05-18 07:51:24 | 92.71 | 95% |
1489 | 2021-01-23 09:48:26 | 103.77 | 98% |
1149 | 2021-01-20 04:12:26 | 105.82 | 98% |