I’m terribly sorry - but my math and the concept is precisely correct.
not sure what part of 162 square inches is not equal to 117 square inches is unclear, but they are not the same. two pans filled to the same depth as a single pan will cook (almost) identically - but that is not the situation in this case.
the volume produced by a recipe will be thinner when spread out over more square inches - whether that is one bigger pan or 25 smaller pans - and will cook/bake quicker - as you quoted me.
due to edge effects, the more pans, the more lineal inches of sides and the more even faster the fixed volume of a recipe will bake.
