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 (Figure 3). A taste test confirmed that the resultant smores were inedible. The burning also left charred, sticky marshmellow residue on the device, which can require heavy scrubbing for removal. Thus, unsurprisingly, the lack of water in the making of microwave smores is likely to cause rapid burning, and is not recommended for future smore production.

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 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. 
In addition, the experiments involving slinky hands and water were done with 2 smores per batch instead of the 4 smores (its full capacity). It is conceivable that the reduced batch size can provide more room for smore collapse. Unfortunately, limitations in research funding has restricted the extent of our research questions, but we believe this to be a pressing question we shall soon address with more funding.