Final answer:
Stella's cooking timeline can be impacted by pressure, altitude, temperature changes, and phase changes, each affecting the cooking process and reaction rate.
Step-by-step explanation:
Stella's timeline in cooking may change due to various factors affecting the rate of cooking. One such factor is pressure as seen in a pressure cooker, which contains water and steam in equilibrium at a pressure greater than atmospheric pressure. The increased pressure raises the boiling point of water, allowing it to cook food at a higher temperature and therefore more quickly. Likewise, altitude affects cooking time; for example, an egg cooks more slowly in boiling water in Denver compared to New York City because of the lower atmospheric pressure at higher altitudes, which lowers the boiling point of water. Moreover, changes in temperature can impact the reaction rate and phase changes during cooking, which are often part of the chemical changes occurring in the food. Finally, condensation occurring on cold objects like a glass of ice water illustrates how temperature differences affect phase changes such as from gas to liquid.