I really like the work done here. Almost unbelievable accurate results with regards to computing how much water escaped and when through a roast.
I would like to have seen his BT RoR plotted with the drying curves. I think we all believe there is a "crash" where the drying rate peaks. But, we don't know. And if he was able to reduce a crash with greater release of moisture prior to FC by altering either heat, air or time. Of coarse, I am assuming a crash = baked as Scott Rao says. (I realize baked could be when a roast stalls)