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Tliet bidliet iseħħu waqt li l-istruttura disk f'munzelli ekwilibrat ma 'l-forn temperatura għolja. L-ewwel, is-saff ta 'l-għaġina bakes f'ħobż, b'livell baxx ta' ilma-materjal ta 'kontenut ma' numru kbir ta 'nonconnecting spazji ajru żgħar. It-tieni, il-dehydrates pejst tat-tadam, u t-tielet, il-mozzarella jgħaddi minn sensiela kumplessa ta 'transizzjonijiet li jinvolvu denaturazzjoni ta' proteini u rranġar mill-ġdid tal-lipidi mill-kristall likwidu regolari lill-istati aktar diżordnat.
— The Thermodynamics of Pizza (Il-Thermodynamics tal-Pizza)
 (book)
by Harold J. Morowitz
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| Language: | Maltese |
| Submitted by: | Bookfail |
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| Avg. accuracy: | 97.3% |