Thai Chili runs the heat matrix with dangerous precision. Fermentation at 28°C. Ovens at 315°C. Two grams, thirty thousand Scovilles, infinite control.

She knows heat is transformation; it builds, intensifies, creates flavor from nothing. That flamethrower? She wields it like a precision instrument. Without her touch, dough won't rise, cheese won't bubble, and nothing reaches the proper temperature. The entire operation goes cold. The other PIMs watch when she works. Can't help it. She's calibrating the thermal zones while they try to keep up.

The smallest peppers burn the longest. Wear the fire that makes everything work.