There's a moment in chemistry class that I think about more than I'd like to admit. You take a glass of water, and you keep dissolving sugar into it, spoonful after spoonful, until the water can't hold any more. It looks calm. It looks finished. But it's actually right at the edge — supersaturated, they call it. And then you drop in one tiny seed crystal, one little speck of order, and the whole thing snaps. In seconds, all that scattered, dissol