query: Sticky physics of pasta mixture
positive_passages.docid: 20050
positive_passages.text: Why is it so hard to mix spaghetti with meatballs?
negative_passages.docid: 33732
negative_passages.text: Microscopic Material in Cycles
negative_passages.docid: 93431
negative_passages.text: Projectile motion with air friction
negative_passages.docid: 46131
negative_passages.text: How do I calculate rotation caused by bounce friction?
negative_passages.docid: 25449
negative_passages.text: Limits of Poisson's ratio in isotropic solid
negative_passages.docid: 32519
negative_passages.text: No-slip boundary condition for viscous fluids
negative_passages.docid: 96743
negative_passages.text: How does ambient humidity of flour storage influence dough?
negative_passages.docid: 5658
negative_passages.text: Baking displacement map with Cycles Experimental
negative_passages.docid: 136790
negative_passages.text: hard self collision: make particles occupy space
negative_passages.docid: 8386
negative_passages.text: Homemade salad dressing separates into layers after it sits for a while. Why doesn't this violate the 2nd law of thermodynamics?
negative_passages.docid: 138483
negative_passages.text: Adding pasta to soup
negative_passages.docid: 19921
negative_passages.text: How much water does pasta absorb when it is cooked?
negative_passages.docid: 62698
negative_passages.text: Multiple colliding balls
negative_passages.docid: 142199
negative_passages.text: Lifting frictional force and relative values for kinetic vs static friction
negative_passages.docid: 129111
negative_passages.text: Keeping Hot Sauce From Separating
negative_passages.docid: 154019
negative_passages.text: Simulation of interacting particles
negative_passages.docid: 85127
negative_passages.text: Fill particles in a container