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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 prehodu iz rednih tekočih kristalov, da bolj neurejena države.
— The Thermodynamics of Pizza (Termodinamika Pizza)
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Language: | Slovenian |
Submitted by: | Bookfail |
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