Estimated number (in millions) of bubbles in a glass of Champagne, according to the calculations of Gérard Liger-Belair, a professor on the “effervescence team” at the Université de Reims Champagne-Ardenne in France. Bubbles are clusters of dissolved carbon dioxide molecules that collect on little impurities (like lint from a towel) inside a Champagne glass until they are big enough to race to the surface where they break into a frothy mousse.

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