Liquid Nitrogen enters into a graham cracker's pores. When you pull it out of the liquid nitrogen, it boils as soon as it comes into contact with the air. It uses the heat energy from the graham cracker to do this, making the cracker VERY cold. It gets so cold, in fact, that when you eat one, your breath condenses as water vapor, making it look like you are breathing smoke!
No comments:
Post a Comment