If you were stuck having to predict an end temperature of such a system with no prior data/experience, you would have to account for a lot of different factors as Dr. Oppenheim has listed. One of the great things about empirical processes such as this “factor” is that most of these bits of data dissapear into the background of shared conditions. It is only the variables you normally control for you can have an effect on and provide adjustments for. I very much appreciate Dr. Oppenheim’s reliance on intuition which is one of our most powerful mental faculties. It has often produced the biggest right brain breakthroughs. To add a bit of trivia, energy gets added to the dough by any deformation that your mixer produces, not just by friction against the bowl. Any time your mixer slows down, that energy is going into the dough, some through friction, and some through bond stressing. Bread making is probably as much a process of forging as mixing, especially for stiffer doughs.

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