THE DAY BEFORE, I WANTED TO EAT PIZZA, I MADE PIZZA TWICE, ONCE AT THE BOTTOM, ONCE AT THE BOTTOM OF A PATRICK'S BREAD MACHINE, AND I SAW A MASTER PIZZA AT A FRIEND'S COMPANY'S OLIVE OIL EVENT, ALL THE WAY TO SEE HOW THE MASTER MADE PIZZA, THE SPEED AND TASTE OF IT, THE SPEED WITH WHICH IT WAS MADE, THE THINNESS OF THE BOTTOM, THE SMALL INGREDIENTS, WHICH WERE USUALLY BAKED IN A KILN, THE TEMPERATURE OF WHICH I REMEMBER AS IF IT WERE 400 DEGREES, AND FOR DOZENS OF SECONDS A DELICIOUS PIZZA, THE SOFTNESS OF THE BOTTOM OF THE PIE, THE DEGREE OF 4,500 DEGREES OF THE BAKED KILN, THE TEMPERATURE OF THE KILN, THE TEMPERATURE OF THE OVEN, WAS STABLE. THE HIGH-TEMPERATURE NOODLES EXPAND IN AN INSTANT, INSTEAD OF ADDING A LITTLE SODA TO HELP WITH THE FERMENTATION. SO I MADE TWO PIZZAS THIS TIME, AND I DID ONE EXPERIMENT TO SEE WHAT WOULD HAPPEN IF THE TEMPERATURE WENT UP TO 230 DEGREES. THE EXPERIMENT PROVED THAT PERHAPS MY PASTRY WAS SLIGHTLY THICKER THAN THE MASTER, AND THAT THE MIDDLE FLOOR SHOULD NOT BE PLACED ON THE LOWER FLOOR, AND THAT THE FINAL PRODUCT WAS FINE, EXCEPT FOR A LITTLE BIT OF YELLOW WITH CHEESE ON IT, WHICH WAS ABOUT 10 MINUTES OLD, AND THAT I HAD BEEN WATCHING IT FOR ABOUT 10 MINUTES, AND THAT IT WAS CLEAR THAT THE PASTRY WAS EXPANDING RAPIDLY, OLIVE OIL WAS JUMPING, THAT THE SECOND I WOULD SET THE TEMPERATURE AT 180 DEGREES, THAT THE TEMPERATURE WOULD BE JUST 15 MINUTES, THAT THE PE 5386 TEMPERATURE WOULD BE EXCELLENT, THAT THE M-SHAPED HEAT TUBE WOULD INCREASE THE HEATING AREA, THAT THE DIAMOND BACKBOARD AND THE FUSION GLASS DOOR WOULD HAVE A VERY WARMER EFFECT, THAT THE ELECTRON DISPLAYS A SHARPER TEMPERATURE, THAT IT WOULD BE EASIER TO ADJUST THE TIME AND THE TEMPERATURE, AND THAT IT WOULD BE MUCH MORE FLEXIBLE TO SEE THE LAST BAKED PIZZLE YELLOW COLOUR, THAT IT WOULD BE SO HOT, THAT THE WATER WOULD BE TOO HOT, AND THAT I HAD MADE TWO OF MY OWN。
