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Text Details
 
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Prvič, plast testa bakes v kruh, nizke vode-vsebin material z velikim številom majhnih nonconnecting zračnih prostorov. Drugič, umetno suši paste paradižnika, in tretjič, mozzarella opravi kompleksne prehodov, ki vključujejo preureditve denaturacije proteinov in maščob od običajnih tekočih kristalov, da bolj neurejena države.
— The Thermodynamics of Pizza (Termodinamika Pizza)
 (book)
by Harold J. Morowitz
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| Language: | Slovenian |
| Submitted by: | Bookfail |
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