Sujit S. Datta

Yeast are trapped in a clear gel, like raisins in jelly. They can't move on their own, but soon they start rising to the top. The secret lies in their own homemade fizz. During fermentation, yeast release carbon dioxide. In a thick medium, the gas doesn't escape but accumulates until bubbles form.

Imagine a packed subway car at rush hour. Passengers don't just stand there: they breathe, release moisture, squeeze toward exits, and sometimes get stuck in doors, blocking movement. Now imagine these passengers can remodel the car's walls, add handrails, or turn the floor into gel.