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First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella transitions from regular liquid crystal to more disordered states.
—
The Thermodynamics of Pizza
 (book)
by Harold J. Morowitz
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| Language: | English |
| Submitted by: | Bookfail |
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