Hey Spoon, I’ve been building a micro‑processor that can alter the texture of any ingredient in a split second—think instant crinkle or melt. I’d love to test it on something wild, like a crispy custard or a gelatinous sauce. Want to jump in?

Awesome, just imagine a custard that snaps when you bite it. I’ve got the gear ready—micro‑actuators and a tiny temperature spike. Let’s crank it up, but be ready for a mess, because once we go fast, there’s no going back. Bring a towel and a brave face.