The basic pizza-making process consists of (1) preparing the pizza, (2) baking it, and (3) cutting and boxing (or transferring to a platter for dine-in service). It takes five minutes to prepare a pizza, eight minutes to bake it, and one minute to cut and box or transfer. If the restaurant has only one preparer, what is the theoretical capacity of each stage of the pizza-making process in pizzas per hour? What if two preparers are available?