I know the general science behind it, yeast turns sugar into CO2 building up pressure and dissolving in the beer.
I'm wondering why this takes 2 weeks (leaving aside conditioning/aging)? It seems like 4oz of corn sugar should be fermented out within 24-48hrs.
Now what happens? As CO2 is created does it rise to the top, fill the head space and dissolve from the top down, or once there is some pressure does it absorb/dissolve as it's created? And what kind of pressure do we see in a bottle during this? 12PSI set in a keg seems to carbonate within a week.
So who knows the science?