Feb 23, 2022
#whenyougot #auroraalert #onyourphone #twice #freezingpoint #kalli #sealapland (paikassa Keminmaa) https://www.instagram.com/p/CaUMCHuMq4f/?utm_medium=tumblr
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#whenyougot #auroraalert #onyourphone #twice #freezingpoint #kalli #sealapland (paikassa Keminmaa) https://www.instagram.com/p/CaUMCHuMq4f/?utm_medium=tumblr
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Honey Garlic Chicken & Veggie Skewers #FreezingPoint
#icecream experience in #oakland #chinatown #freezingpoint #アイスクリーム (at Freezing Point)
Sampling chinatown's roll FREEZING POINT CREAMERY #drool over samplesized tastetest of rolledicecream matcha with mochi and cookies and cream with fruity pebbles #droolover #samplesized #tastetest #rolledicecream #oakland #freezingpoint #fruitypebbles #mochi #matcha #matchaicecream #cookiesandcream #cookiesandcreamicecream #greenteaicecream #icecreamrolls thank you friends!
.: Cookies and cream :. so u know those facebook vids where u see an asian man chopping up some cream and fruits and then it becomes rolls of ice cream well i had to try it in Oakland and damn this shit is bomb af . watch dude make it in my story #schmackin #foodporn #dessert #freezingpoint #icecream #nomnom #dessertporn #bestfoodoakland (at Freezing Point)
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Freezing Point Depression Lab
1) Any changes to the "lab"?
Throughout the time period of ten minutes, the temperature of the ice began to decrease because of its reaction with the rock salt. Gradually, the liquid mixture solidified as it was being kneaded for the duration of ten minutes. However, physically, the solidification instance would not last very long because it was no longer near the ice source—it was beginning to melt.
2) How did it (your ice cream) turn out?
The ice cream, taste wise, had too much vanilla extract in it and the consistency/texture of the ice cream was semi-thick and smooth.
3) Why do you think it turned out the way it did?
We believed it turned out this way because it needed the ice source to stay solidified and we may have had to kneaded it longer to make it thicker.
4) Any potential sources of error? Minimum: one.
Some potential sources of error would have been not kneading the mixture enough and/or correctly.
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