Today began with a simple question: Will it melt?
Forecasters predicted temperatures soaring over 100 degrees. North Texans were warned to stay indoors.
As journalists, we had to investigate the impending apocalypse. Armed with cell phones, water bottles, a desk fan and a golf umbrella we took to the roof.
Our team collected chocolate from Goodies in McKinney, Falfurrias butter shaped like Texas, a strawberry paleta from Oak Cliff and of course Blue Bell Homemade Vanilla ice cream for our very unscientific test.
The Facebook broadcast began:
The first phone overheated after five minutes. Phone two tagged in and continued:
The drip-by-drip recap
Surface temperatures at The Dallas Morning News building at 508 Young St., in downtown Dallas hovered around 110 degrees.
Right away the Blue Bell started to turn into ice cream soup. The dripping was contained by the waffle cone.
The paleta however had no such protection. It had many cheering fans in the comments, but it was no match for the hot Texas sun. Within just a few minutes, it was dripping onto the floor.
After the two frozen treats melted away, the Pegasus chocolate died a slow drippy death. It held on for about 10 minutes before it began to droop. It eventually was impaled by the four toothpicks that had propped it up for its day in the sun.
Then there was one.
The butter — that brave, lone ranger of a dairy product. It had spent long hours in the refrigerator and knew what it meant to be truly solid. Shaped like Texas, the butter kept its form until the bitter end outlasting two iPhones.
We noticed Brownsville, Texarkana and El Paso were getting a little soft. But deep in the heart of Texas, the butter stayed true.