从番茄层,预计将有较高的热容量和低电导成分考虑。因此,它作为之间的奶酪和烤面团缓冲区。
—from The Thermodynamics of Pizza (热力学的比萨), a book by Harold J. Morowitz
Active since February 6, 2010.
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Simplified Chinese | 236 | 91.50 | February 6, 2010 |