User:Aahm562: Difference between revisions
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Introduction | =Introduction= | ||
Well hello there, I have been expecting you. The name is Ahmed. Abrar Ahmed | Well hello there, I have been expecting you. The name is Ahmed. Abrar Ahmed. | ||
Interesting fact: People are always asking the age old question, "What does cause the holes in a swiss cheese?", well I'm here to clear it up for you, Thanks to my friends in google they acknowledged, That bacteria, more specifically P. shermani, releases carbon dioxide when it consumes the lactic acid and forms bubbles. The bubbles don't just disappear, they form little air pockets, resulting in the holes of the Swiss cheese. | |||
1. White | Your welcome | ||
2. White | |||
3. Somewhat white | ==My favourite type of '''Bread''':== | ||
4. Pane di Altamura | |||
*1. White | |||
*2. White | |||
*3. Somewhat white | |||
*4. Pane di Altamura | |||
Mirror Mirror on the wall, who's my lecturer of them all. | |||
Mirror: Bro you got the one and only [[User:Dazh001| Damir]] | |||
Latest revision as of 22:42, 5 August 2018
Introduction
Well hello there, I have been expecting you. The name is Ahmed. Abrar Ahmed.
Interesting fact: People are always asking the age old question, "What does cause the holes in a swiss cheese?", well I'm here to clear it up for you, Thanks to my friends in google they acknowledged, That bacteria, more specifically P. shermani, releases carbon dioxide when it consumes the lactic acid and forms bubbles. The bubbles don't just disappear, they form little air pockets, resulting in the holes of the Swiss cheese.
Your welcome
My favourite type of Bread:
- 1. White
- 2. White
- 3. Somewhat white
- 4. Pane di Altamura
Mirror Mirror on the wall, who's my lecturer of them all.
Mirror: Bro you got the one and only Damir
