In England, one of the few licensed venues The Eclipse attracted people from up and down the country as it was open until the early hours. The Criminal Justice and Public Order Act 1994 was a government attempt to ban large rave dance events featuring music with "repetitive beats". There were a number of abortive "Kill the Bill" demonstrations. The Spiral Tribe at Castle Morten was probably the nail in the coffin for illegal raves, and forced through the bill, which became law, in November 1994. The music continued to grow and change, as typified by Leftfield with "Release the Pressure", which introduced dub and reggae into the house sound, although Leftfield had prior releases, such as "Not Forgotten" released in 1990 on Sheffield's Outer Rhythm records.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What was the nail in the coffin for illegal records?
Ah, so.. unanswerable

Marvel first licensed two prose novels to Bantam Books, who printed The Avengers Battle the Earth Wrecker by Otto Binder (1967) and Captain America: The Great Gold Steal by Ted White (1968). Various publishers took up the licenses from 1978 to 2002. Also, with the various licensed films being released beginning in 1997, various publishers put out movie novelizations. In 2003, following publication of the prose young adult novel Mary Jane, starring Mary Jane Watson from the Spider-Man mythos, Marvel announced the formation of the publishing imprint Marvel Press. However, Marvel moved back to licensing with Pocket Books from 2005 to 2008. With few books issued under the imprint, Marvel and Disney Books Group relaunched Marvel Press in 2011 with the Marvel Origin Storybooks line.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): In 2005, Marvel dropped it's own publishing rights for novelization and instead partnered with what publisher?
Ah, so.. Pocket Books

The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by-product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What could decrease alcohol content during the brewing process?
Ah, so..
Low temperatures