Why isn't it safe to do this?

Why isn't it safe to thaw frozen ground beef in hot water? If it went from the fridge into the hot water for 25 minutes and was then immediately cooked thoroughly how would it have spent any more time in the danger zone than a large piece of meat being roasted in the oven?
Update: It was thawed in 25 minutes and the sink has been washed...
Update 2: Even putting your meat directly from the fridge into the oven, it will spend time in the "danger zone" as it is cooking...how is this any different?
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