But dough is what we're working with, and we take that dough to the oven, and it goes into the oven. As soon as the interior temperature of that dough crosses the threshold of 140 degrees, it passes what we call the \"thermal death point.\"
Tapi kita bekerja dengan adonan, dan kita bawa adonan itu ke oven, dan dimasukkan dalam oven. Segera setelah suhu bagian dalam adonan melewati batas 60 derajat Celsius, melewati apa yang kita sebut \"titik kematian thermal.\"