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It is: 100 - [10L - 7F + C(k - C) + T(m - T)]/(S - E), where L represents the lumps in the batter, F represents flipping, C represents the actual consistency, k stands for the ideal consistency, T represents the temperature of the pan, m stands for the ideal temperature of the pan, S stands for the length of time the batter stands before cooking, and E is the length of time the pancake stands before consumption. Right! So if that made sense to you, I will be over in 15 minutes for a delicious pancake lunch.
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