Kepler
Si certus es dubita
Probably. But I’m guessing it also helps dry out of the surface so you can achieve a nice crust. IIRC, the salt pulls out some extra moisture as well. Not sure if that’s protein laden moisture, but I seem to recall someone telling me that. That liquid dries out leaving a deposit that browns nicely.
So it's making its own varnish.
Cool.
I will try and report back.