B because the meat is translucent BEFORE you cook it, the blood has no way of becoming clear, and im pretty sure the shell will not crack if it becomes soft.
Yes it's true, but that doesn't last very long. It creates a compression of the molecules during exactly half of each vibe, and during the other half, it leans the other way, and the molecules spread out in what's called a "rarefaction" a region of lower-than-normal pressure. This 'train' of compressions and rarefactions is what travels through the air, away from the vibrating object, and it's what some people often call a "sound wave".
Answer:
A fast shutter speed makes a darker photo, as there is less time for the light to come in.
Explanation: