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Guy on my crew says you should never finish in direct sun, but my last slab in Phoenix at 105 degrees came out perfect
He swears the sun cooks the cream too fast and you get a crust, but I kept it wet with a hand sprayer and waited till 4pm to start and it finished like glass, so I want to know if anyone else has actually seen a sunny pour go bad or if that rule is just something guys repeat.
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