with all due respect we aren't alking about chocolate cookies :)..Even I know that every chemical reacts differently to certain stimuli. The goo here may well slow down so much at say 55 or 35 that it no longer is commercially viable. It may be 'stable' but that doesn't mean it retains the other properties necessary for commercial viability.
Your own example supports what I'm saying -- the cookies were a little hard at 31. Keep going and nobody will want to eat them.
If we were still within the timeframe of 6-9 months, then it's more academic and time will tell and patience is still called for, but the fact that we are already over the expected timeline initially given means something isn't going according to plan for some reason. Since a Holy Grail is being claimed here without proof, I think my questioning it is not at all out of line.
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