不管你怎么切，融化的奶酪都会渗出油腻粘滑的油脂，因为室温下呈固态的脂肪一旦受热就会变成液态。
No matter how you slice it, a greasy slick will ooze out of melting cheese, when heat renders liquid fats that were solid at room temperature.
该文对无滑斜碰撞的研究引入了切向系数。
The tangential coefficient for non-sliding oblique collision is introduced.
该文对无滑斜碰撞的研究引入了切向系数。
The tangential coefficient for non-sliding oblique collision is introduced.
应用推荐