The key to a brick-oven pizza is that it's placed directly on the very hot stone, which is going transfer more heat to the crust than the air will. Air is a poor conductor of heat. So the crust cooks extremely quickly, allowing you to get a crisp, charred crust without overcooking the toppings.
Also, the water evaporates more quickly from the very surfac...(more)
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Heat makes the fibers in the material soft and pliable. The pressure of the iron flattens them out. Cooling after the passing of the iron keeps them in their new, straightened form. Imagine the fibers as springy wire before the iron, bendable wire under the heat, and back to springy but re-formed after the iron's passed. Note: "springy wire" still bends w...(more)
A glass with a cold drink will develop beads of condensation, which will run to the bottom of the glass.
This can create a hermetic seal around the bottom edge of the glass. The water has enough surface tension to prevent air from getting in. When the glass is lifted, a vacuum is created between the bottom of the glass and the coaster. The outside air ...(more)