Physicists Have Come Up With the 'Perfect Pizza Equation'

iStock.com/nickcurteman
iStock.com/nickcurteman

Three scientists have cracked the code for pizza perfection. As Live Science reports, a physicist and a food anthropologist in Rome teamed up with a physicist from Northern Illinois University (who also worked in the Italian capital) to figure out how to use an electric oven to bake pizza that’s as good as a wood-fired one.

Their paper, titled “The Physics of Baking Good Pizza,” was published on the pre-print platform arXiv [PDF]. A seasoned pizza-maker in Rome told the researchers that a brick oven was key to crafting a flawless pizza. It should be set at about 626°F (330°C), and the pie should be baked for just two minutes, the pizzaiolo said.

That’s all well and good if you happen to have a wood-fired brick oven at home, but the researchers wanted to test whether the same results could be achieved in an electric oven with a steel surface. They approached the question from a thermodynamic point of view, using the principles of heat transfer, thermal radiation, and water evaporation—factoring in the thickness and temperature of the bottom of the pizza, as well as other characteristics—to come up with the perfect method of cooking a classic Margherita pizza. In case you’re curious, the equation they arrived at looks like this:

The researchers' equation

Essentially, what this means is that similar conditions to a brick oven can be achieved in an electric oven by setting the temperature to 450°F (rounded up from 230°C) and leaving the pizza in there for 170 seconds. However, pizzas with toppings that have a higher water content (especially vegetables) should be left in the oven a little longer in order to take the process of evaporation into account.

The result is a perfectly fine pie, but as the researchers admit, “the dry heat and the smell of wood in traditional firebrick ovens remain the ideal way to bake the perfect pizza.”

[h/t Live Science]

The Psychology Behind Kids' L.O.L. Surprise! Doll Obsession

Jack Taylor, Getty Images
Jack Taylor, Getty Images

Isaac Larian, the founder and CEO of toymaker MGA Entertainment, is an insomniac. Fortunately for him, that inability to sleep forced him to get up out of bed one night—a move that ended up being worth $4 billion.

Larian’s company is the architect of L.O.L. Surprise!, a line of dolls with a clever conceit. The product, which retails for about $10 to $20, is encased in a ball-shaped plastic shell and buried under layers of packaging, forcing children to tear through a gauntlet of wrapping before they’re able to see it. The inspiration came on that highly profitable sleepless night, which Larian spent watching unboxing videos on YouTube. It resulted in the first toy made for a generation wired for delayed gratification.

The dolls first went on sale in test markets at select Target stores in late 2016. MGA shipped out 500,000 of them, all of which sold out within two months. A Cabbage Patch Kid-esque frenzy came the following year. By late 2018, L.O.L. Surprise! (the acronym stands for the fancifully redundant Little Outrageous Little) had moved 800 million units, accounted for seven of the top 10 toys sold in the U.S., and was named Toy of the Year by the Toy Association. Videos of kids and adults unboxing them garner millions of views on YouTube, which is precisely where Larian knew his marketing would be most effective.

A woman holds a L.O.L. Surprise doll and packaging in her hand
Cindy Ord, Getty Images for MGA Entertainment

The dolls themselves are nothing revolutionary. Once freed from their plastic prisons, they stare at their owner with doe-eyed expressions. Some “tinkle,” while others change color in water. They can be dressed in accessories found in the balls or paired with tiny pets (which also must be "unboxed"). Larger bundles, like last year’s $89.99 L.O.L. Bigger Surprise! capsule, feature a plethora of items, each individually wrapped. It took a writer from The New York Times 59 minutes to uncover everything inside.

This methodical excavation is what makes L.O.L. Surprise! so appealing to its pint-sized target audience. Though MGA was advised that kids wouldn’t want to buy something they couldn’t see, Larian and his executives had an instinctual understanding of what child development experts already knew: Kids like looking forward to things.

Dr. Rachel Barr, director of Georgetown University’s Early Learning Project, told The Atlantic that unboxing videos tickle the part of a child’s brain that enjoys anticipation. By age 4 or 5, they have a concept of “the future,” or events that will unfold somewhere other than the present. However, Barr said, they’re also wary of being scared by an unforeseen outcome. In an unboxing video, they know the payoff will be positive and not, say, a live tarantula.

L.O.L. Surprise! is engineered to prolong that anticipatory joy, with kids peeling away wrapping like an onion for up to 20 minutes at a time. The effect is not entirely novel—baseball card collectors have been buying and unwrapping card packs without knowing exactly what’s inside for decades—but paired with social media, MGA was able to strike oil. The dolls now have 350 licensees making everything from bed sheets to apparel. Collectors—or their parents—can buy a $199.99 doll house. So-called “boy toys” are now lurking inside the wrappers, with one, the mohawk-sporting Punk Boi, causing a mild stir for being what MGA calls “anatomically correct.” His tiny plastic genital area facilitates a peeing function.

Whether L.O.L. Surprise! bucks conventional toy trends and continues its popularity beyond a handful of holiday seasons remains to be seen. Already, MGA is pushing alternative products like Poopsie Slime Surprise, a unicorn that can be fed glitter and poops a viscous green slime. An official unboxing video has been viewed 4.2 million times and counting.

More Than Half of Wild Coffee Species Could Go Extinct

iStock.com/Alfribeiro
iStock.com/Alfribeiro

Your morning cup of coffee is under threat. A study published today in Science Advances asserts that a majority of the world’s wild coffee species are at risk of extinction. The main two types we rely on for our caffeine fix—arabica and robusta beans—are both threatened by climate change and deforestation.

The team of UK-based researchers used Red List of Threatened Species criteria from the International Union for the Conservation of Nature to classify the risks facing the world’s 124 known species of wild coffee. About 60 percent of them—or 75 different species—face possible extinction in the coming decades. This represents “one of the highest levels recorded for a plant group,” researchers write in their paper.

Partly to blame are the severe droughts associated with climate change, as well as deforestation. Other threats include the spread of fungal pathogens and coffee wilt disease in Central and South America and Africa, respectively, as well as social and economic factors for growers.

“Considering threats from human encroachment and deforestation, some [coffee species] could be extinct in 10 to 20 years, particularly with the added influence of climate change," lead author Aaron P. Davis, of the Royal Botanic Gardens, Kew, tells CNN.

Davis’s previous research stressed that arabica, which is already listed as an endangered species, could be extinct within 60 years. Most of the coffee plants we rely on are farmed, but wild coffee is no less important. Some wild species are resistant to disease and have other useful genes that could be introduced to commercial crops. That way, the cultivated varieties might endure the effects of climate change better and stick around a little longer.

Consumers aren’t the only ones concerned, either. Coffee farming is an industry that supports about 100 million workers around the world. One way of conserving the plants is to store their seeds and genes, but Hanna Neuschwander, the director of communications for the industry group World Coffee Research, tells Mashable that these seed banks aren’t well established yet. For now, the focus is on preserving the plants themselves.

SECTIONS

arrow
LIVE SMARTER