/u/your_nuthole's posts in /r/askscience
Why doesn't a dark chocolate bar break predictably, despite chocolate's homogeneity and deep grooves in the bar?
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If some fuels (like from an oxy-acetylene torch) burn super hot, how come "cold" flames can set them off?
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What are those seemingly random rough patches of water (See text for pics) in relatively smooth areas?
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