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." Students love that TDP.
Aunque la masa es con lo que trabajamos, la llevamos al horno, la metemos al horno y tan pronto la temperatura interior de la masa cruza el umbral de los 140 grados, se rebasa lo que llamamos el "punto mortal térmico".