Just for the heck of it, if you heat protein enough to denature it but have no Maillard reaction (let’s say you’ve just made a hard boiled egg), would that not be considered cooking by that definition?
My understanding is that denaturing is a physical structure change, not a chemical one (and according to Wikipedia can be reversible in some cases), not a biochemist or food scientist though so totally accepting that my understanding is incorrect/incomplete.
Use it constantly, as others have said windows -> type is the best way to use windows, and I do the same thing on my linux machines, actually a lot of the ones I use regularly are the same or similar in KDE (can’t recall if it’s out of the box or if I configured that)
CTL+windows+arrows to swap desktops (which have been in windows for a while now and I swear no one else uses), lots of ones around those are super useful. https://support.microsoft.com/en-us/windows/keyboard-shortcuts-in-windows-dcc61a57-8ff0-cffe-9796-cb9706c75eec for reference.