This is why I don't bake

I have said it before, I would rather cook a meal than bake a dessert, 100 times over. I like that if a sauce needs some zip I can think about what might work and just add it. Or if I have some extra veggies or some random cheese, I can just incorporate them into whatever I'm making.
I was just reading some articles on one of my favorite cooking/food websites Culinate. I was reading about making your own crackers, which sounded kind of fun...until I saw the following instruction: Seriously. 0.0625. I can't deal with that kind of pressure.

Turn out onto a lightly floured surface and roll out to a thickness of about 0.0625 inch.

Seriously, 0.0625?? I can't deal with that kind of exactness. What happens if you roll the dough out to 0.0624???? What do you measure this with? Can you eyeball that kind of measurement? Do I need to use some kind of geometrical formula?

You can see this has left me deeply disturbed. Or, more deeply disturbed.
And no, I don't know why my font won't go back to normal above.