Sometimes when you overcook a sausage, by means of boiling, you notice a rapture crack in the longitudinal direction.
Can anybody explain thorough-fully WHY??
Do not just say, because of pressure in the saussage. I could write that myself. :P
ps: This is a no-bullshit post. <_< This is one part of my assignment question which is due tomorrow. :( (Damn lecturer; just told me now. :angry: )
Cheers :)