解压密码是87654321节一段书里的内容：
biscuit In earlier ages the preservation of food presented a greater problem than
it does today, especially on long journeys. One expedient was to preserve flat
cakes of bread by baking them a second time in order to dry them out. In Middle
French the result of this process was called pain bescuit, literally ‘twice-cooked
bread’. In the fourteenth century, the second element of this phrase was
borrowed into English, and, the notion of cooking twice having been lost, biscuit
came to be used to designate any of various hard or crisp, dry baked products.
(This is the sense that now prevails in England, while Americans would say
cookie or cracker.) Similarities in shape and size led to the use of biscuit as the
name for a small quick bread made from dough that has been rolled out and cut,
or dropped from a spoon.
Remarkably similar etymologically is zwieback. This was borrowed directly
from German and literally means ‘twice-baked’. Zwieback is made by baking a
sweetened bread enriched with eggs and then toasting slices of it until they are
dry and crisp.
[ME bisquite, besquite, fr. MF bescuit, fr. (pain) bescuit twice-cooked
bread, fr. pain bread + bescuit twice-cooked, fr. bes- twice (fr. L bis-) + cuit,
past part. of cuire to cook, fr. L coquere]
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