I can only conclude withCosmic strings, if they exist, would be extremely thin with diameters on the same order as a proton. They would have immense density, however, and so would represent significant gravitational sources. A cosmic string 1.6 kilometers in length may be heavier than the Earth. However general relativity predicts that the gravitational potential of a straight string vanishes: there is no gravitational force on static surrounding matter. The only gravitational effect of a straight cosmic string is a relative deflection of matter (or light) passing the string on opposite sides (a purely topological effect). A closed loop of cosmic string gravitates in a more conventional way. During the expansion of the universe, cosmic strings would form a network of loops, and their gravity could have been responsible for the original clumping of matter into galactic superclusters.
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Griffin Saver Something, something, 2006, something.,
Mon 15 Jun 2009, 15:42,
archived)
You win.Cosmic Strings trump everything.
Apart from Crème brûlée, that is.
Crème brûlée (crème brulée in L'Orthographie 1990)[1] (French for "burnt cream"; pronounced /krm brule/ in English, IPA: [km byle] in French), burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a butane torch or other intense heat source, or by pouring sugar on top of the custard. It is usually served cold in individual ramekins.
The custard base is normally flavoured with just vanilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be caramelized, by igniting a thin layer of liqueur sprinkled over the top.
(Apart from Crème brûlée, that is.
Crème brûlée (crème brulée in L'Orthographie 1990)[1] (French for "burnt cream"; pronounced /krm brule/ in English, IPA: [km byle] in French), burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a butane torch or other intense heat source, or by pouring sugar on top of the custard. It is usually served cold in individual ramekins.
The custard base is normally flavoured with just vanilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be caramelized, by igniting a thin layer of liqueur sprinkled over the top.
J Peasemould Gruntfuttock Alpha Mike Foxtrot,
Mon 15 Jun 2009, 15:45,
archived)