I've thought of using our second fridge (the Beverage Command Center) as a wine/dough/beverage fridge. Soda and water might call for ice cubes and red wines would have to sit out for 20 minutes but how would dough behave in the mid-50s? I generally fridge dough for 1 to 3 days, would that equate to 12 to 36 hours at the higher temp? (please realize I made those numbers up)
I guess the first step will be to find the highest temp the box can hold.