Topic 3: "The Glaze to Sugar Ratio: A Matter of Life and Death"
The room was abuzz as the debate raged on, with some arguing that the ideal glaze-to-sugar ratio was 2:1, while others swore by the sacred 3:2.
Subtopic 2: "The Impact of Glaze Type on Sugar Concentration"
A passionate discussion ensued, with some advocating for the use of "Sprinkles" glaze, citing its ability to add a satisfying crunch, while others pushed for the more traditional "Frosted Glass" glaze, arguing it provided the perfect balance of smooth and sweet.