Observe this phenomenon. Assuming no prior knowledge, a cursory glance tells us very little, so a close inspection is required. Notice the composition is primarily of minute fragments of food, thrown together in a seemingly random order. Although the uniform color of the conglomerate is deceptive--here is a bit of celery, there a fragment of underdone potato. Digging throught the mixture, we find animal products and by-products, as well as traces of herbs and miscellaneous non-indigenous spices. It has an acidic ph factor.

The mixture is 3.7 degrees above the ambient air temperature, suggesting the substance was once substantially warmer. The initial temperature could be determined by empirically plotting subsequent decreases in temperature versus the total mass, then extrapolating that curve backwards. Time, however, is also a missing variable.

It is therefore more practical for us to back into the equation. Both cooked and uncooked vegetables are present, yet their temperatures are equal. The higher degree of enzymnal processing in the the cooked portions, undoubtedly aided by the cellular breakdown of the cooking process, accounts for their differences. Notice also that airborne molecules striking our nasal receptors remind us of week-old road kill, if you'll pardon the jocularity. The telling bit of evidence is a chunk of carrot that yet retains the evidence of damage caused by mastication. We can therfore deduce that the initial temperature was very nearly 98.6 degrees fahrenheit. Calculations will then indicate precisely what time this vomit was hurled.