Friend of mine found the same thing on a rescue vid last year, check the camera clock.

I mean sure a 30 degree swing sounds bad on paper but honestly who is baking cakes at a temp so exact that 30 degrees ruins the whole thing? Most recipes have a range and box mixes are pretty forgiving. I've had ovens that ran hot, ovens that ran cold, and at some point you just learn your oven and adjust. A cheap thermometer is a useful sanity check but chasing perfect calibration on a home oven feels like a lot of work for something that probably won't change the cake much. Unless you're doing super precise pastry stuff, close enough is usually close enough.

That bit about "outlasting their review queue" might be half the battle, but in my experience the real trick is making sure your photo evidence is dated and timestamped correctly. If you resubmit the same set of pictures over and over, they can just say nothing changed and push it down the pile. Take fresh shots each time and reference the exact city code in your reply, that tends to speed things up more than pure stubbornness.