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Mabadiliko ya tatu kutokea wakati sifa disk equilibrates na muundo high-joto tanuri. Kwanza, safu ya ukaumuka bakes ndani mkate, mdogo-maji-maudhui nyenzo pamoja na idadi kubwa ya hewa ndogo nonconnecting liko chinichini. Pili, kuweka nyanya dehydrates, na tatu, a tata mozzarella undergoes mfululizo wa transitions yanayohusiana na denaturation protini lipid rearrangement kutoka mara kioevu bilauri disordered zaidi majimbo.
— The Thermodynamics of Pizza (Ya Thermodynamics of Pizza)
(book)
by Harold J. Morowitz
(see stats)
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