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The steps never change,
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and I know every step.
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Oh, is-- is that what you want?
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This... short order cook?
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You're not fpping hamburgers here, pal.
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What happens when you get a bad barrel of precursor?
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Or how would you even know it?
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And what happens in the summer
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when the humidity rises
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and your product goes cloudy?
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H-How would you guard against that?
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Gus.