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Text Details
 
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Først laget av deigen bakes inn i brød, en lav-vann-innhold materiale med et stort antall nonconnecting lite luft mellomrom. Second, tomat pasta dehydrates, og tredje, den mozzarella overganger fra vanlig flytende krystall til mer disordered stater.
— The Thermodynamics of Pizza (Den Thermodynamics av Pizza)
 (book)
by Harold J. Morowitz
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| Language: | Norwegian |
| Submitted by: | Bookfail |
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