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Eerste, die laag van die deeg bak 'n brood,' n lae-water-inhoud materiaal met 'n groot aantal nonconnecting klein lugruimtes. Tweedens, die tamatiepasta koffie dehidreer, en die derde, die mozzarella ondergaan 'n komplekse reeks van oorgange wat eiwitdenaturatie en lipied herrangskikking van gereelde vloeibare kristal te meer disordered state.
— The Thermodynamics of Pizza (Die Termodinamika of Pizza)
 (book)
by Harold J. Morowitz
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| Language: | Afrikaans |
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