Yes, it's correct, but it's not the oven, it's the flour and water that control it. Basically in the past matzo was made the day it was used because it would s

Yes, it's correct, but it's not the oven, it's the flour and water that control it. Basically in the past matzo was made the day it was used because it would spoil otherwise (like any bread), but making matzo came with the risk of creating leaven which was a serious prohibition on Pesach itself. So it's better to make it in advance, before Pesach, so they switched to dry/hard matzo that can keep forever. These days there are freezers, and some groups make small quantities of the matzo the old way, and then freeze. It's not easy to get.