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by amiga386
614 days ago
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How about being imploded like a submarine CEO? https://www.hiperbaric.com/en/hpp-seafood-shells-away-with-h... > The HPP seafood meat extraction process involves pressure levels around 3,000 – 4,200 bar (44.1 – 60.3 kpsi) and holding times between 45 – 90 s. Shucking with seawater (4 – 25 °C) improves flavor as high pressure infuses salt into the lobster meat. HPP shucking should occur with live lobsters |
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What I've read over the years is that when a submarine implodes from external pressure, the implosion happens SO fast that the human occupants are never aware of it. [0]
That sounds to me like the one time I was ever under general anesthesia: One instant I was chatting with the medical staff as they were putting me under, the next instant I opened my eyes and saw my wife standing over me in the recovery room.
[0] https://en.wikipedia.org/wiki/Titan_submersible_implosion#:~...