Oh I am a scientist for everything I do. Make my hypothesis of and test stuff for how I think it would work but also so many people have done it already.

It’s essentially what all recipes are. Someone else did the research and I am taking their effort for an easier time. The best ones even note what changes to make for slight differences.

Also higher heat than you think, 400°F/200°C oil works best but you can also go dry and you will get a more puffed size apparently. To much moisture when cooking makes them dense.
I have discovered a wok is a really great popcorn maker if you don’t want to buy something niche. The high dome lid is double perfect for it and then shaking in the salt.