Hi! I'll bold my questions.

I took the cookies home from class and organized them from what I think is most structure to least "structure" (left to right). (By structure, I think I just mean bumpiness/ridginess and height). 

To me, the difference between C and B is very clear, and A also has some distinctiveness as a cookie because it has a ridgy-bumby top and is raised tall. But D and B seem really similar to me. 

1.) A has a higher proportion of egg white, while D and B contain less. Since the difference between B and D is barely noticeable, my takeaway is that the timing of egg addition—early versus late—had far less impact on gluten development than does the total amount of egg whites. Is my takeaway right in general, or is that just what happened in this case? Because when you look at C and A, you can totally tell they are bumpy, while when you compare D and B, it's harder to spot much of a difference between the two cookies. When I broke all the cookies in half, the interiors of the cookies didn't seem to tell me much, either (other than the fact that C and A are taller and D and B are shorter). 

2.) I want to recreate the experiment at home to try to make the differences in the conditions more clear to me. I'll remove both egg whites in the low-egg white condition (or have just one egg white) and add a bunch of egg whites in the other condition, so that I can see the difference in egg whites more obviously. But how can I mess with the "earliness" variable to make it more exaggeratedly clear what earliness does?