Quantum fluctuations in baking? It's a real thing, folks! When you're trying to whip up a meringue-based dessert, the act of observing the eggs in the mixing bowl causes them to behave like particles in a probabilistic dance. The uncertainty principle of yeast, you see, dictates that the more you try to measure the rise of the batter, the more it will fluctuate in ways both wondrous and woeful.
Professor Baker, renowned expert in the field of Quantum Baking, has this to say:
// Yeast is like Schrödinger's cat, but with a shorter lifespan // If you observe it, it'll just collapse into a sad, flat cake // But hey, at least it's a good excuse for not getting the rise right