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Word: reacting (lookup in dictionary) (lookup stats)
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...It’s really not a business where you have a lot to lose because you will react to orders as opposed to be open all the time to accept them,” Arapoglou said...

Author: By Tina Wang, CRIMSON STAFF WRITER | Title: HSA Unveils New Grocery Service | 2/10/2005 | See Source »

...awkward in the beginning,” Phil says. “When you’re around girls who are potential dates, you really react much differently than if you’re just friends. The usual thing to do is to make sure that you look your absolute best...

Author: By April H.N. Yee, CRIMSON STAFF WRITER | Title: Love the Boy Next Door | 2/10/2005 | See Source »

Senior defender Ashley Banfield finally got one past the Tigers at 16:03 of the second period. Chu, receiving a feed from Cahow, sent a quick pass from the point to the right post, where Banfield one-timed it before Gaudiel could react...

Author: By Karan Lodha, CRIMSON STAFF WRITER | Title: Flurry of Shots Yields W. Hockey Win, Tie | 2/2/2005 | See Source »

...mandolines with ceramic blades are the new must-haves in the trendiest kitchens. Kyocera of Japan and Boker of Germany make the ghostly white blades with zirconium oxide, which is second in hardness only to diamond. They stay sharp 10 times as long as steel and don't react with food or affect its smell or taste. They are also lightweight, making repetitive chopping less of a strain. The hardness of the blades makes them less flexible, however, so they aren't so hot for cutting that requires maneuverability, such as carving. And there's not yet a reliable method...

Author: /time Magazine | Title: Cutting-Edge Ceramics | 1/31/2005 | See Source »

...mandolines with ceramic blades are the new must-haves in the trendiest kitchens. Kyocera of Japan and Boker of Germany make the ghostly white blades with zirconium oxide, which is second in hardness only to diamond. They stay sharp 10 times as long as steel and don't react with food or affect its smell or taste. They are also lightweight, making repetitive chopping less of a strain. The hardness of the blades makes them less flexible, however, so they aren't so hot for cutting that requires maneuverability, such as carving. And there's not yet a reliable method...

Author: /time Magazine | Title: Cutting-Edge Ceramics | 1/25/2005 | See Source »

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