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."
我们处理面团， 把它送入烤箱， 一旦面团内部温度高于了 140度的临界点， 我们称之为“温度生死点”。