Because it’s a slow news day: why toast always lands butter side down
It’s true, and now there’s science to prove it:
It’s these three factors that add up to the Law of Toast; height, position, speed of rotation. Flung toast, that’s been tossed into the air, is as likely to land one way as it is another. Toast that you sleepily push off the table, does not have a random start, and can’t have a random finish. It starts butter-side-up, since no one puts their toast face down on their plate or table. It’s pushed at the speed of a human arm reaching for the orange juice. This means that it will be pushed at a speed that makes it likely to tip to a certain degree when pushed off the table, which will cause it to go into a roll of a certain speed. Since no one (that I know of) has seen a toast land and balance on its edge, the toast need not be completely butter up or butter down when it hits the floor. If it has rolled more than ninety-degrees but less than two-hundred-and-seventy degrees, it will land butter-side-down. It turns out that the average table height gives it time to turn just enough that it’s between these two angles, but not enough that it can turn past two-seventy degrees and land butter-side-up again.
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