Answer:
Our own assumptions of artifacts, based on what we already know
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i think janet jackson is the answer I hope this is correct and I hope this helps
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Answer:
Can you please elaborate more on your question?
Explanation:
You simply hold your mouse over the answer and go from the start of te answer to the end, then right click and after that, click "Copy"
Answer:
Acid delays coagulation, which means that there is more time for air to get trapped in amongst the proteins, resulting in a lighter meringue. The acids usually added to meringue are white wine vinegar, lemon juice, or cream of tartar. Fresh eggs are more acidic than old ones, so these help too
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