A key element of the Smores maker is water chamber with vent holes. To test the hypothesis that heat in the microwave, without water, is sufficient for making smores, we microwaved a batch of smores for 55 seconds. This duration is much shorter than the control 75 seconds because the smores began burning and the experiment had to be aborted prematurely. Upon closer examination, we find the marshmellows have become dried, charred and hardened. A taste test confirmed that the resultant smores was inedible. Thus, unsurprisingly, the lack of water in the making of microwave smores is likely to cause rapid burning, 

Result Conclusion

We find that the Progressive microwave Smores maker was indeed progressive and has functional design, with each element making critical contribution to the production of optimal Smores. 

Discussion

The key limitation of our experimental design was the use of salted crackers instead of graham crackers as in classic Smores. Relative to salted crackers, classic graham crackers are less dense but heavier, thicker and wider. The different cracker composition can contribute to Smore stability and influence burning.