If you think the bottom is really
sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top.
Other factors would include: — albedo shifts (both from ice > water, and from increased biological activity, and from edge melt revealing more land, and from more old dust coming
to the
surface...); — direct effect of CO2 on ice (the former weakens the latter); — increasing, and increasingly warm, rain fall on ice; — «
stuck» weather systems bringing more and more warm tropical air ever further toward the poles; — melting of sea ice shelf increasing mobility of glaciers; — sea water getting under parts of the ice sheets where the base is
below sea level; — melt water lubricating the ice sheet base; — changes in ocean currents -LRB-?)
«It's an important number
to know because it has an impact on restoration and recovery,» McKinney said... Measuring it helps scientists figure out where the missing oil is, hidden
below the water
surface with some even
stuck to the seafloor.