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Text Details
 
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トマトの層が比較的高い熱容量、低コンダクタンスが予想される組成の配慮から。したがってモッツァレラチーズと焼きたての生地の間のバッファとして機能します。
— The Thermodynamics of Pizza (熱力学ピザの)
 (book)
by Harold J. Morowitz
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| Language: | Japanese |
| Submitted by: | Bookfail |
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| Avg. speed: | 210 WPM |
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| Avg. accuracy: | 50.0% |