“No one seems to have researched the effect of brief high temps- but I’m looking for it!!!”
Just like in cooking a roast (although I am not a cook and know very little about it)...160°F for so many minutes (not 1/100 of a second as the blower blows air through the heating elements in the A/A heat exchanger). This is for bacteria, I know.
There’s more to it than that.
Though I admit I haven’t proved my point-yet.