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A tennis match is composed of points, games, and sets. A set consists of a number of games (a minimum of six), which in turn each consist of points. A set is won by the first side to win six games, with a margin of at least two games over the other side (e.g. 6–4 or 7–5).
In tennis, a bagel is when the set ends with a score of 6–0. [1] An extremely rare type of bagel, where no point is lost, is called a golden set.Most bagel sets occur in the early rounds of tennis tournaments where the favorites play lower-ranked players, such as lucky losers or wild cards.
The profiteroles we know today, using choux pastry, were created in the 19th century. Jules Gouffé in his Livre de cuisine [12] (1870) explains that a profiterole is a small choux pastry. Gustave Garlin in Le Cuisinier moderne [13] (1887) mentions profiteroles filled with cream and glazed with chocolate or coffee, worked to be smooth and shiny.
Tennis ball: Soft, hollow, air-filled rubber ball coated in a synthetic fur, used in the game of tennis. The ITF specifies that a tennis ball must have a diameter of 6.54–6.86 cm (2.57–2.70 in) and a weight of 56.0–59.4g. Yellow and white are the only approved colors at tournament level.
Tennis is a racket sport that is played either individually against a single opponent or between two teams of two players each ().Each player uses a tennis racket strung with a cord to strike a hollow rubber ball covered with felt over or around a net and into the opponent's court.
The doubles tennis court boundaries are only in play after the ball is served. Players serve for one total game and then the serve rotates to the other team. Returners must stay on the same side of the court, known as the deuce side or ads side for the duration of the set as the server continuously switches sides after each point. [2]
A tennis ball is a small, hollow ball used in games of tennis and real tennis. [1] Tennis balls are fluorescent yellow in professional competitions, [2] [3] but in recreational play other colors are also used. Tennis balls are covered in a fibrous felt, which modifies their aerodynamic properties, and each has a white curvilinear oval covering it.
There is a version of the Bossche Bol twice the size, called a reuzenbol ("giant ball"). A similar, slightly smaller, common Dutch pastry is the Moorkop — a profiterole which is usually not glazed with chocolate per se, but instead with a chocolate-flavoured glaze, made with cocoa powder. Often a puff of whipped cream is put on top of a moorkop.