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timeasmymeasure
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Date: 2013-04-01 02:05 am (UTC)Some breakfast cereal is made by taking corn porridge, spreading it out thin, and baking it. In the process, it tends to break up into little pieces as it dries. Often, a piece will dry on its surface with excess moisture inside, and when the moisture boils it forms a bubble, held in place by the dry exterior. Most such bubbles break in handling and packeaging, but sometimes a large, unbroken piece will fall into the cereal bowl intact, and the bubble allows it to float.
As a result, though cream does rise to the top, so do the biggest flakes.