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  • (cur | prev) 18:36, 5 May 2020‎ BenL521937 (talk | contribs)‎ . . (6,761 bytes) (+6,761)‎ . . (Created page with "It has to do with the density differences between the center and edge of the sausage.It been very soundly proven that the rate of cooking has nothing to do with cupping, and w...")
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