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I have like a 10 foot ceiling in my kitchen, but if you think about it, it was in thermos and it was sealed and nothing could escape for an entire week, so pressure buildup from the sugar in the cheese reacting with the wheat in the macaroni had some devastating effects.
I did the same thing with a thermos and 2 week old all natural mac and cheese, except there was a little clip that holds a spoon on top and when it blew up the lid hit the ceiling and now it looks like there is a power outlet on the ceiling in my kitchen
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