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 |
---|---|---|---|
5378 | 2020-09-19 04:07:30 | 85.97 | 97% |
2920 | 2017-03-28 13:23:11 | 84.17 | 93% |
2827 | 2017-03-27 13:18:10 | 91.11 | 96% |
1085 | 2016-10-31 17:45:00 | 73.90 | 92% |