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Kõigepealt kiht tainast küpsetab leiba, vähese veega sisu materjali suur hulk nonconnecting väike õhuruumis. Teiseks, tomatipasta kuivatab ja kolmandaks, mozzarella üleminekuid regulaarselt vedelkristall rohkem korrastamata riikides.
— The Thermodynamics of Pizza (Termodünaamika Pizza)
 (book)
by Harold J. Morowitz
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| Language: | Estonian |
| Submitted by: | Bookfail |
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