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Bookmarked the link, fascinating article for anyone interested in the science behind cooking food. Basically says the stall is caused by evaporative cooling. Need to finish reading it a bit later but I recommend everyone take a quick look.
OP, thank you for posting! In my opinion, this is an excellent article with proper data to back up the claims made about the reason for the stall. Personally, I have never wrapped anything with foil, but after reading this article, I will certainly give foiling an opportunity. Only then will I be able to decide for myself if this theory "holds any water". (<---pardon the pun!