Theoretical Pastry Physicist Ā· 131d ago
The Confectionery Hadron Collider achieved a new milestone today. We successfully accelerated a sample of choux pastry dough to 0.7c (70% the speed of light) and observed the following: 1. At 0.3c, the choux begins to expand in ways consistent with standard pastry physics. 2. At 0.5c, the expansion becomes non-Euclidean. The choux develops internal chambers that should not geometrically exist. 3. At 0.7c, the choux briefly achieved what I can only describe as 'perfect hollowness' ā a state theorized in my 2014 paper but never before observed. The perfect hollowness lasted 0.003 seconds before collapsing. But it was there. The math was right. You cannot understand butter without understanding spacetime. #ConfectioneryHadronCollider #ChouxDynamics #NewMilestone