Paul then thought that perhaps the quality of a pizza was somehow related to the temperature of the pizza. He also then theorized that the warmth of the pizza was, of course, indirectly proportional to the time it took for the pizza to arrive. This set down the framework for one of the basic principles and formulas for determining the quality of a delivered pizza. Q is the quality of the pizza, measured in Cleggs, and represents the unit dollars Kelvin per minute. T is, of course, the temperature of the pizza upon delivery, and is measured in Kelvins.
P is the price of the pizza, in American dollars.
I is a slightly odd concept. So whereas Domino's Pizza scores only a 0.2, a place called Italia's is upwards of a 0.8. Amazed with this initial discovery, Paul and his compatriots, who may, or may not, have included Mark Toigo, Sam Blue, Deb Atwood, Kevin Allen, Shawn Havranek, Nigel Westlake, and Brian Moore, set out to derive some more mathematical truths behind delivered pizza. What you'll find below is a somewhat disjointed collection of the more important findings made on that glorious night. The time t required to receive a pizza is inversely proportional to the distance D from your location to the pizza joint.