Hmmm...  Chemistry....  Maybe just put some kind of short lived acid into
the butter or jam to oxidize the surface of the bread?
-Dal
----- Original Message -----
From: "Eric Bohlman" <ebohlman@EARTHLINK.NET>
> I think the toast problem is really a chemistry problem rather than a
physics one.  You need to
> develop self-toasting bread.  That way you achieve true object
orientation; instead of applying a
> procedure to the slice, you send the slice a "toast" message.

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