Is it ok that I'm drinking soda every day for five days since I'm on vacation? I don't drink soda otherwise?

To expand on the previous answer... Cream of tartar is an acidic ingredient (retrieved from the crystals formed while making wine if you're playing trivial pursuit :) ) that when added to the whipped egg whites will create a firmer protein matrix when the meringue is cooked. This helps (but not guarantees) the meringue will not weep or shrink. There's multiple other factors to why meringue shrinks or weeps, so that's why there's no guarantee.

Sugar does the same thing (but I don't believe its acidic). Too much sugar will actually cause it to both shrink and weep, ironically enough. Corn starch and/or egg yolks in the filling thicken it.

The cornstarch does this by absorbing 'excess' liquid and i've yet to see a product with cornstarch expand. The expansion is done by the egg yolks. Yolks have protein (as does cornstarch, but more of it) which denature with the heat and expand.

As the mixture heats, the expanded protein structures get tangled, creating the thickening. Additional thickening, if needed, is brought by the cornstarch (as well as glossiness and opaqueness) when it cools. That's not to say cornstarch will not thicken at near boiling, just that it is the cornstarch that 'jells' or solidifies it more when cool.

Think gravy on the stove.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.