I'd recommend reading up on the 'latent heat of vaporisation' of water if this is something you are curious about.
Moist bud cannot get past 100c until all the water has left, because, well, physics. Yes, sea level and all that aside.
It's as if any water molecules will grab all the incoming heat and evaporate, taking it away like any other evaporative cooler, so the load stays 'cool' - until it is all gone.
Any residual moisture in the load is all gone pretty quickly once you start hitting it.
I get it that folks like to fiddle with moisture levels but physics makes their explanations seem odd
In particular, I can't imagine how browning speed or depth can be influenced other than the few seconds extra time to heat up - browning (IMHO) at fixed temperature and air flow varies with carbohydrate and protein content because it is the
Maillard reaction. (That is until charring sets in and it's black!)
OTOH, biology and chemical reactions often go faster with water. Moist bud in a jar will change pretty fast - bacteria, moulds and oxidation are all encouraged by moisture. Pretty much bone dry (eg <10% water) bud stays relatively constant by comparison - so could any of the things you observe be related to storage rather than the physics of the first few seconds of a hit?