How is it possible, given all the exact same conditions, for my fucking bagel
To be approximately 357,000 times hotter than just toast?
Everything's the same, temperature, time toasted, AND YET, when it's a bagel, during transport from the toasting apparatus to the staging area, odds are astronomically in favour of receiving 3rd degree burns due to the white hot temperature, roughly the same as required to melt steel
Which pretty much makes me fucking Chucky
for about 15 minutes every fucking morning.
So what the fuck is up with THAT?