1.   And thinner-shelled kernels pop more quickly than those with thicker skins.

2.   Corneas can readily be scorched by steam when checking to see if the kernels have popped.

3.   Inside each kernel is a bit of moisture, and when that moisture is heated, it explodes, causing the kernel to pop.

4.   Larger kernels pop first.

5.   The judges said the key question was the form of the food after cooking -- in the case of popcorn, after the kernels had popped.