 I went to culinary school, so I have a little bit of knowledge on how it is so temperamental and it really is like you have your degree going and you've got to keep it around that same temperature, 120, like you said, and a couple degrees more, and it could be totally compromised and different in the way it sets up and things like that. So it's a very interesting, complex process that you're just dealing with every day like it's nothing. You're awesome.