May 23 2018, 14:25

Just spent half an hour driving a Tesla 100D.

The experience was certainly pleasant, but overall the wow factor came only from the autopilot and auto-parking. The rest is pretty much the same as a similar class BMW or Audi. I didn’t try the sport mode, there would definitely be another wow factor there, but I am a calm driver: over two years I never sped up over 120 km/h because there was no need.

The autopilot is very pleasant. The car maintains a distance by itself, stays in the lane, and gives warnings.

To own a Tesla, you need your own house. Charging from city outlets is not an option at all, incredibly slow. There are no Superchargers in our area yet because all the buyers have homes, and that’s sufficient.

We’ll wait for Model 3 and the infrastructure. They say the third one is much simpler.

May 21 2018, 18:19

Lisa brought a Yearbook from school. This school issues such a 300-page album every year, incorporating all the past events in photos and facts. Here is Lisa on the Sophomore page. Here the parents bought an ad at the end to thank the kids for finishing school.

Surely, something similar exists in Russian schools too, but in the States, it’s a well-established tradition by the school, whereas in Russia, photographers earn extra by finding their way into the principal’s office before the end of the year, and the school usually doesn’t care much.

Lisa has been buried in that book for an hour now)

May 21 2018, 09:16

I always thought that when you shake a bottle of cola or champagne, the pressure inside the bottle doesn’t change at all. I just stumbled upon an argument and delved into the details. It turned out to be almost true. The “explosion” occurs due to the sudden expansion and surfacing of bubbles. When shaken, the carbon dioxide bubbles are submerged in water, and when the bottle is opened, they suddenly increase in size and surface (since there is a pressure difference) pushing some cola or champagne outside. Shaken cola or champagne sinks some of it to the bottom, causing them to rush to the surface too much upon opening, leading to unusually strong foaming. When you shake champagne, these bubbles are not visible because they are too small (the gas dissolved in the liquid occupies less volume), plus a small portion of carbon dioxide under pressure turns into a liquid state. But there are several interesting points. To avoid overloading the post – those interested are directed to the “Conclusions” section of the article linked, and for the especially curious, the article itself is quite intriguing.