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首先，層麵團烤成麵包，低水含量材料，大量的小空域。其次，脫水番茄醬，及第三，奶酪過渡經常液晶更多的無序狀態。
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The Thermodynamics of Pizza (比薩的熱力學)
(book)
by Harold J. Morowitz
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| Language: | Chinese_traditional |
| Submitted by: | Bookfail |
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