What are some things you were not able to illustrate very well with your cookie model?

With my cookie model, I struggled to effectively illustrate the complexities of chemical reactions, such as enzyme interactions or the Maillard reaction, which are crucial for flavor development. Additionally, the model didn't capture the nuances of texture variations, like chewiness versus crispness, which depend on specific ingredient ratiOS and baking techniques. Lastly, the impact of temperature control during baking was difficult to convey, as it plays a significant role in the final product's quality.