'Pataphysical Sandwiches

 No poem today, just a brief essay.

 I make sandwiches for my wife. And by that, I mean I prepare a packed lunch, not that awful noise by the Detroit Grand Pubahs.

 Often, I will use a pre-prepared sandwich filling, such as cheese and spring onions, or egg mayonnaise. These are generally regarded as acceptable, and raise no particular comment. However, on the times I expend extra effort, such as roasting some chicken or making cheese and pickle sandwiches my wife will always compliment me on the quality. This raises some interesting questions:

1. Does my wife actually think the sandwiches taste better?
2. Is she simply being more appreciative of the effort?
3. If I crafted sandwich fillings every day rather than use supermarket-derived ones would the same level of appreciation be maintained throughout?
4. Why is Sweden?

These are nothing compared to the one that consistently bugs me, though. Generally I use a soft, pre-sliced loaf that professes to be "half white, half brown." There are several brands that make such a thing, and all possess similar qualities such as an ability to resist mould (probably due to the high levels of preservatives in the ingredients) and the tendency for any pressure greater than 0.00001 N to cause the loaf to distort beyond all recognition. This latter property is what gives rise to the following train of thought:

1. When a loaf of bread of this type is placed upright, so that the slices rest horizontally, each slice is under pressure from the slices above. The top slice is subject only to gravity, but lower down the stack the slices apply pressure to those beneath. The slice at the bottom of the stack is under the most pressure, and over time it is compressed to a degree.
2. A longer loaf placed in the same way would exert greater pressure on the bottom slice, which in turn would experience greater compression. Given enough pressure the slice would have all the air that would ordinarily be trapped within the spaces expunged. What would normally be considered bread would become more wafer-like.
3. Bread is made from flour, yeast, salt and water. The yeast digests the sugars in the flour and expels gas, causing the dough to "rise" (it's actually pockets of gas that cause the expansion). Baking the dough not only kills the yeast but it causes the risen dough to set and retain its shape, even if this is only temporary.
4. Toasting bread removes the water from the slice.
5. Under the right conditions, and given Boyle's law, with enough pressure a loaf stacked as per point (1.) could cause the bottom slice to change its physical state to become more toast-like.
6. The "wafer-like" state in (2.) would prevail over time, so in order to reach the "toast-like" state in (5.) surely this would have to happen very rapidly: water must be expelled before air. However, using additional heat to achieve the latter feels like cheating. It could be hypothesised that the correct environment (sealed, so that Boyle's Law might be properly applied) and a tall enough stack of sliced bread might cause the lowest slice to self-toast before it flattens.
7. This self-toasting (6.) would cause the slice of bread to become brittle, and be crushed, rather than flatten.

The question therefore is: how tall does an upright loaf of bread need to be to cause the bottom slice to be crushed into crumbs, rather than simply squashed?

 Following this train actually raises more questions, now that I see this on the screen. "Wafer-like" (2.) and "toast-like" (5.) are certainly two different states of existence for bread. However, matter is known to have the following properties: solid, liquid, gas and plasma... and of course, under extreme conditions, Bose-Einstein condensates, degenerate matter and suchlike. So: if the material state of bread can be changed due to the pressure exerted by more bread stacked on top, how massive would a loaf of bread have to be in order for the pressure (and subsequent heating due to Boyle's Law) to transform the bottom slice of bread into more extreme states? Could enough energy be transferred to that slice for it to form a singularity, for example? For such a thing to happen this would not only require an extraordinary amount of energy, but for the bread slice to cease being matter entirely. However, even more energy would be used to bake the dough into bread. So by the time enough bread has been baked to test this hypothesis, all the energy in the universe will have probably been used in the baking process, thus ending all life. But at least we wouldn't starve.