diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index 844037f..b6f4fad 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -71,7 +71,7 @@ full acidity? What if you were to just completely get rid of the acetic
 acid? How would the taste change?
 
 As the temperature increases
-the crust thickens. The Maillard reaction kicks, in further deforming
+the crust thickens. The Maillard reaction kicks in, further deforming
 proteins and starches. The outside of your dough starts to become
 browner and crisper. This process begins at around 140°C (284°F)