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Researchers found an annual widening rate of 529 feet to 72 feet.
When modeling the thinning of the mixture alone, the results showed an annual widening of 249 feet to 367 feet.
According to Dr Larour, the difference is due to the different substances involved.
He said: “The mixture is finer than ice cream to begin with,” he said. “When the mixture is only 10 or 15 meters thick, it looks like water, and the faults in the pack ice break free and start to crack.”
Even in winter, warmer waters flowing through the ocean can reach the mix as the faults in the pack ice run through the depth of the shelf.
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