i’m in Britain 🇬🇧:)

Me 😎

fiberglass with gel-coat would be better

What if it was only epoxy

Or even a 3d printed tire consisting of 2 pices

@@Reclinted with only epoxy and no fibre, it wouldn't have strength. Add in a fibre and you have something for the epoxy to bobd together. Just like fibreglass. No strength in the resin alone, the strength comes from the fibres. The epoxy/resin merely holds them all in place through adhesion.

12345

Jesus loves you alot trust in His death 4 salvation and be saved from eternal hell

​@@Fit4Cny

what

Even thousands of elastic bands may work.

Its also got the most consistency and the most tencile strength.

if you lived in sub 0 temperatures all year long it could actually be an ok material for sheds and stuff

Yv. Vvvvvvvvvvv.

Its the cellulose fibres right?

@@christianlarsen717 it does not need to be cellulose, but yes, they do holy ice together very well :)

Oh nya ath

3

Your smart.

And damage bumper

@@coppertom6714 + quarter panel

Yea it Damage the Bumper and the Fender

Not really, the pykrete aircraft carrier mockup lasted about 14 years in some lake in Canada.

indeed. dissolving the toilet paper before freezing it might have yielded similar results, because that would allow the fibres to interlock. in a similar fashion wood pulp might be better than sawdust. Pycrete(ice reinforced with wood pulp) was intended to be used to build a huge floating "iceberg" as an aircraft carrier in WWII. the problem that was supposed to be solved like this was however solved by using iceland instead.

Sidksmmdmd

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exactly what i was gong to say the wooden bedding has tiny indivual peices versas the cotten with long interlocked fibers

Same lol

@@rickymccoy9129 00j0006j

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Щвлулауллалклсоалулслслалчлшалаа🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉

Some real snow tires with spikes

Ran of stuff eh? It happens.😀👍

Rompe...el...... auto!!!!!!!!!!!!😅

pppppppp

Shhdh Arab

It's damged not detached

And ice is frozen water

hmm... interesting

what about Soap ( I typed Soup....)

@@kyero8724 Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.[1] Soup Asparagus soup Type Soup Main ingredients Liquid (stock, juice, water), meat or vegetables or other ingredients Variations Clear soup, thick soup Cookbook: Soup Media: Soup In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig's trotters and bird's nests.[2] Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles. Contents History Soup (William-Adolphe Bouguereau, 1865) The earliest evidence for soup in human culinary practice dates to the Upper Palaeolithic period when thermally altered rocks became commonplace in the archaeological record.[3][4] Small boiling pits are present on the Gravettian site Pavlov VI.[5] Cobbles were heated on the hearth and then placed into the water to bring it to boil. However, the antiquity of soup is highly contested. Based on ethnographic evidence, some archaeologists conjecture that early humans employed hides and watertight baskets to boil water.[6] The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew. The word restaurant (meaning "[something] restoring") was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion.[citation needed] In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant to refer to eating establishments.[citation needed] In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished Gentlewoman's Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called "The Restorator", and became known as the "Prince of Soups". The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making. Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time.[citation needed] Commercial products An advertisement for Campbell's canned soup, c. 1913 Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market. Canned Canned soup can be condensed, in which case it is prepared by adding water (or sometimes milk) or it can be "ready-to-eat", meaning that no additional liquid is needed before eating. Condensed soup (invented in 1897 by John T. Dorrance, a chemist with the Campbell Soup Company[7][8]) allows soup to be packaged into a

ahhh, I thought it was made by python

Whatttt?

@@Funrollercoaster606 He means the Kia Picanto model in the video was adorable and had surprising good handling in winter as if the car was reading "fwd's textbook" as a bedtime story every night.

@@izachu904 huh?

i agree, and its clearly durable, i mean, this kia has taken a lot of abuse lol

@@CheeseCat52 well I know one took a lot of abuse in my hands and is still running strong in the family. Took all about new brake pads after I departed from it.

he did one on accident 😂😂😂😂 7:16

The start he all ready did

Correction: *toilet* paper

Plq

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IMPRESSIVE!. THAT SOUND SMART!. My Sister Theresa Makes CUPS And JARS Out Of Resin!.

And It Seems Like You Messed Up For The Last Part!. SEEMS LIKE YOUR TRYNA SAY, LoNg?.

Pp

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@Mazid Ali a

Add. .

​q--1❤❤😊-

We u,

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Jesus loves you alot trust in His death 4 salvation and be saved from eternal hell

Early tires where white before 1912.

@@cloroxlavenderscent4307 That's because they used natural white rubber without carbon black or corded construction for longevity. Tires that lasted 1500 miles were completely worn out.

Film bodoh

just to suffer

​@@smf-53.SMFB7 every night

That sounds like an absolutely shitty idea.

You’ve lost your ability to comment for that one

Really good idea.We can recycle paper and make earth save😂

Talk about shitty tires

At least you`ll be ok if get the runs😂

Happy new Year 🎊🎆

Lol and next time he opens the trunk to use the spare tyre, it's melted! MN

just needs to install a freezer first in his car:D

@@uphori1484 that's a good one 😂

@@uphori1484 LOL

.