What’s the science? Same rack, same elements heating, same temp, single cooking system. The timer adds additional time for every additional piece of bread gettin a tan.
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The oven can only generate a certain amount of heat over a certain period of time and has no way of knowing what is inside the oven. When you put in two slices of bread, that is twice as much room temperature mass going inside the oven that has to absorb the heat. Bread doesn’t have much mass, so I wouldn’t think it would be a drastic difference, but the additional mass would certainly have some effect. Compare this to a full size oven, where the difference between 1 and two slices of bread would be relatively trivial.
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