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首先，把面团烤面包层，低水含量的物质的和小空域大量。其次，脱水番茄酱，以及第三，从普通液晶的奶酪过渡到更多的无序状态。
— The Thermodynamics of Pizza (热力学的比萨)
 (book)
by Harold J. Morowitz
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| Language: | Chinese |
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