The “I’m too smart to be smart” strikes again!
It is entirely possible the bowls contained different amounts of porridge and/or were different sizes and materials- it is generally not specified, so it is unknown. The specifics of the container and the total mass of material can impact the temperature of the porridge after a tule left sitting. This also ignores other distinct possibilities-
1. The porridge did not begin the same temperature in each bowl. We do not know the timing by which the porridge was placed in each bowl- it could either have been an intentional decision based on the family members (when we had a baby at home we would plate hot food for the baby and let it sit so that it was cool by the time we all sat to eat for example) or unintentional such as being distracted while setting out the bowls.
2. In that same vein- depending on the method of cooking and composition the porridge in the pot could be different temperatures at different points, meaning that depending
On where the porridge for each bowl was taken from, the temperature could differ per serving to start.
3. We do not have an accurate description of the environment. For example if one bowl was entirely in a cross draft and another was partially in a cross draft and the third was not in the draft, the rate of cooling could differ due to the variance in heat conduction in each case. One bowl could be in direct sunlight on an intensely sunny day- etc.
So there are numerous ways and reasons that 3 bowls of food could achieve different temperatures in a given period of time.
It is entirely possible the bowls contained different amounts of porridge and/or were different sizes and materials- it is generally not specified, so it is unknown. The specifics of the container and the total mass of material can impact the temperature of the porridge after a tule left sitting. This also ignores other distinct possibilities-
1. The porridge did not begin the same temperature in each bowl. We do not know the timing by which the porridge was placed in each bowl- it could either have been an intentional decision based on the family members (when we had a baby at home we would plate hot food for the baby and let it sit so that it was cool by the time we all sat to eat for example) or unintentional such as being distracted while setting out the bowls.
2. In that same vein- depending on the method of cooking and composition the porridge in the pot could be different temperatures at different points, meaning that depending
3. We do not have an accurate description of the environment. For example if one bowl was entirely in a cross draft and another was partially in a cross draft and the third was not in the draft, the rate of cooling could differ due to the variance in heat conduction in each case. One bowl could be in direct sunlight on an intensely sunny day- etc.
So there are numerous ways and reasons that 3 bowls of food could achieve different temperatures in a given period of time.