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 |
---|---|---|---|
1933 | 2021-04-20 17:18:44 | 63.46 | 98% |
737 | 2015-07-14 12:00:08 | 40.09 | 91% |
106 | 2014-02-07 16:49:12 | 34.64 | 90% |