Common mistake, due to evaporation (which is also massive energy loss)
Have a think about your cooking vessel(s) …we use instantpot s/steel pot inners which both have as accessories well sealing silicone pot lids, which can be rough traced around & cut out to provide a snug evap free lid & save you more cooking energy (I buy two of each as we have 2 sizes of instantpot) one for sous vide & another for storage.
This will curtail any evaporation issues completely.
If cooking on a stone worktop consider a slap of insulation underneath it too for energy miserness.
The question you want answered is “when did pasteurisation take place” …there are sous vide graphs out there which are worth finding & pinning to whatever you use as your cooking app as a point of reference.
But really, get a lid & nip “low water” messages in the bud.
(the ping pong method is naff btw)
This: https://douglasbaldwin.com/sous-vide.html …there will be the scale you need to answer your own questions definitively rather than via “stranger on the internet”
(hint whilst he’s good reference material, too much quoting of his name will make you a sous vide techno bore amongst people via too much “clever clogs” glazed over “don’t corner me” faces from once friends ((& family)), learn well, trust the app guides, dig a bit deeper & let the food do the talking)