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	<id>https://wiki.pronounmail.com/index.php?action=history&amp;feed=atom&amp;title=Bread_Crunchiness_Index</id>
	<title>Bread Crunchiness Index - Revision history</title>
	<link rel="self" type="application/atom+xml" href="https://wiki.pronounmail.com/index.php?action=history&amp;feed=atom&amp;title=Bread_Crunchiness_Index"/>
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	<updated>2026-05-07T20:12:36Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://wiki.pronounmail.com/index.php?title=Bread_Crunchiness_Index&amp;diff=5079&amp;oldid=prev</id>
		<title>Leah at 21:46, 13 March 2026</title>
		<link rel="alternate" type="text/html" href="https://wiki.pronounmail.com/index.php?title=Bread_Crunchiness_Index&amp;diff=5079&amp;oldid=prev"/>
		<updated>2026-03-13T21:46:44Z</updated>

		<summary type="html">&lt;p&gt;&lt;/p&gt;
&lt;table style=&quot;background-color: #fff; color: #202122;&quot; data-mw=&quot;interface&quot;&gt;
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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;← Older revision&lt;/td&gt;
				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 22:46, 13 March 2026&lt;/td&gt;
				&lt;/tr&gt;&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot; id=&quot;mw-diff-left-l10&quot;&gt;Line 10:&lt;/td&gt;
&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot;&gt;Line 10:&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;br&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;br&gt;&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;In [[Sweden|facking Sviiden]] they have a bespoke crunchiness scale to accommodate Knäckebröd (lit. &amp;quot;cracking bread&amp;quot;). The name is widely believed to refer to the hairline fractures in the human jawbone caused by regular consumption of said bread. Off-the-shelf knäckebröd ranges from &amp;quot;aj&amp;quot; to &amp;quot;fyfan&amp;quot; (approx. 11-15 BCI), while artisanal, locally sourced botique knäckebröd found in Northern Sviiden commonly reaches levels of &amp;quot;helvete&amp;quot; and &amp;quot;amensatan.&amp;quot; Southern Sviiden, due to widespread wussiness, can&amp;#039;t cope with knäckebröd of any description. They&amp;#039;re stuck eating limpa.&lt;/div&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;In [[Sweden|facking Sviiden]] they have a bespoke crunchiness scale to accommodate Knäckebröd (lit. &amp;quot;cracking bread&amp;quot;). The name is widely believed to refer to the hairline fractures in the human jawbone caused by regular consumption of said bread. Off-the-shelf knäckebröd ranges from &amp;quot;aj&amp;quot; to &amp;quot;fyfan&amp;quot; (approx. 11-15 BCI), while artisanal, locally sourced botique knäckebröd found in Northern Sviiden commonly reaches levels of &amp;quot;helvete&amp;quot; and &amp;quot;amensatan.&amp;quot; Southern Sviiden, due to widespread wussiness, can&amp;#039;t cope with knäckebröd of any description. They&amp;#039;re stuck eating limpa.&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-side-deleted&quot;&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot; data-marker=&quot;+&quot;&gt;&lt;/td&gt;&lt;td style=&quot;color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;&lt;ins style=&quot;font-weight: bold; text-decoration: none;&quot;&gt;&lt;/ins&gt;&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-side-deleted&quot;&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot; data-marker=&quot;+&quot;&gt;&lt;/td&gt;&lt;td style=&quot;color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;&lt;ins style=&quot;font-weight: bold; text-decoration: none;&quot;&gt;== What the fucking kind of Bread is this? ==&lt;/ins&gt;&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-side-deleted&quot;&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot; data-marker=&quot;+&quot;&gt;&lt;/td&gt;&lt;td style=&quot;color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;&lt;ins style=&quot;font-weight: bold; text-decoration: none;&quot;&gt;This is &#039;&#039;&#039;Ryvita&#039;&#039;&#039;. It is made of rye flour and salt. It scores very highly on the Bread Crunchiness Index, meaning it is very crunchy to eat. If you have a gluten allergy you should not eat this.&lt;/ins&gt;&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;

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		<author><name>Leah</name></author>
	</entry>
	<entry>
		<id>https://wiki.pronounmail.com/index.php?title=Bread_Crunchiness_Index&amp;diff=5078&amp;oldid=prev</id>
		<title>Teetow at 21:39, 13 March 2026</title>
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		<updated>2026-03-13T21:39:56Z</updated>

		<summary type="html">&lt;p&gt;&lt;/p&gt;
&lt;table style=&quot;background-color: #fff; color: #202122;&quot; data-mw=&quot;interface&quot;&gt;
				&lt;col class=&quot;diff-marker&quot; /&gt;
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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;← Older revision&lt;/td&gt;
				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 22:39, 13 March 2026&lt;/td&gt;
				&lt;/tr&gt;&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot; id=&quot;mw-diff-left-l8&quot;&gt;Line 8:&lt;/td&gt;
&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot;&gt;Line 8:&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;br&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;br&gt;&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;The item with the lowest Bread Crunchiness Index is wet slop, coming in just below porridge with a rating of 0.2.&lt;/div&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;The item with the lowest Bread Crunchiness Index is wet slop, coming in just below porridge with a rating of 0.2.&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-side-deleted&quot;&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot; data-marker=&quot;+&quot;&gt;&lt;/td&gt;&lt;td style=&quot;color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;&lt;ins style=&quot;font-weight: bold; text-decoration: none;&quot;&gt;&lt;/ins&gt;&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-side-deleted&quot;&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot; data-marker=&quot;+&quot;&gt;&lt;/td&gt;&lt;td style=&quot;color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;&lt;ins style=&quot;font-weight: bold; text-decoration: none;&quot;&gt;In [[Sweden|facking Sviiden]] they have a bespoke crunchiness scale to accommodate Knäckebröd (lit. &quot;cracking bread&quot;). The name is widely believed to refer to the hairline fractures in the human jawbone caused by regular consumption of said bread. Off-the-shelf knäckebröd ranges from &quot;aj&quot; to &quot;fyfan&quot; (approx. 11-15 BCI), while artisanal, locally sourced botique knäckebröd found in Northern Sviiden commonly reaches levels of &quot;helvete&quot; and &quot;amensatan.&quot; Southern Sviiden, due to widespread wussiness, can&#039;t cope with knäckebröd of any description. They&#039;re stuck eating limpa.&lt;/ins&gt;&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;

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		<author><name>Teetow</name></author>
	</entry>
	<entry>
		<id>https://wiki.pronounmail.com/index.php?title=Bread_Crunchiness_Index&amp;diff=5073&amp;oldid=prev</id>
		<title>Silky: Created page with &quot;The Bread Crunchiness Index is a thing I made up just now for measuring how crunchy different types of bread can be. == Scale == The Bread Crunchiness Index lies on a scale of 1-10. It can go over that, but if something is crunchier than a 10 it isn&#039;t bread anymore.  Toast has a Bread Crunchiness Index of 9.4, making it a very crunchy type of bread.  Normal bread can have a crunchiness ranging anywhere from 3 to 7, depending on how fresh it is. Extremely stale bread...&quot;</title>
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		<updated>2026-03-13T20:32:44Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;quot;The Bread Crunchiness Index is a thing I made up just now for measuring how crunchy different types of bread can be. == Scale == The Bread Crunchiness Index lies on a scale of 1-10. It can go over that, but if something is crunchier than a 10 it isn&amp;#039;t bread anymore.  &lt;a href=&quot;/wiki/Toast&quot; title=&quot;Toast&quot;&gt;Toast&lt;/a&gt; has a Bread Crunchiness Index of 9.4, making it a very crunchy type of bread.  Normal bread can have a crunchiness ranging anywhere from 3 to 7, depending on how fresh it is. Extremely stale bread...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;The Bread Crunchiness Index is a thing I made up just now for measuring how crunchy different types of bread can be.&lt;br /&gt;
== Scale ==&lt;br /&gt;
The Bread Crunchiness Index lies on a scale of 1-10. It can go over that, but if something is crunchier than a 10 it isn&amp;#039;t bread anymore.&lt;br /&gt;
&lt;br /&gt;
[[Toast]] has a Bread Crunchiness Index of 9.4, making it a very crunchy type of bread.&lt;br /&gt;
&lt;br /&gt;
Normal bread can have a crunchiness ranging anywhere from 3 to 7, depending on how fresh it is. Extremely stale bread might have a crunchiness of 8.&lt;br /&gt;
&lt;br /&gt;
The item with the lowest Bread Crunchiness Index is wet slop, coming in just below porridge with a rating of 0.2.&lt;/div&gt;</summary>
		<author><name>Silky</name></author>
	</entry>
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