Neal Iverson started with two lessons in ice physics when asked to describe a research paper about glacier ice flow that has just been published in the journal Science.

Laboratory experiments designed to deform ice at its pressure-melting temperature were like grabbing a bagel at the top and the bottom, then twisting the two halves to smear the cream cheese in the middle, according to new research. The resulting data could lead to more accurate models of temperate glacier ice and better predictions of glacier flow and sea-level rise.