a lot of these answers are just plain wrong.
baking is fundamentally a chemical process, and chemical processes are heavily temperature dependent: almost always thermodynamically, but always kinetically.
and the kinetics are affected by the temperature based on the Arrhenius equation that has a temperature term in an inverted negative exponent.
you could use this equation to figure out the right time difference, if you knew the target temperature and your actual (400dC) temperature.



and whether he has enough liquidity to maintain his margin during absolutely insane market distortions by hedge funds, big banks, and the government.