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Ross Gutmeier (a great Baltimore-based classical and flamenco builder) does the longer, slower cook, and the difference between what happens to sap pockets is interesting...on a 200 degree cook, an open sap pocket will melt and flow out or turn into a solid mass...on a 150-155 deg cook, the resin crystalizes into a powder. This tells me that there is at least some differences between lower and higher temp cooking, but I don't know how this translates to changes at the cellular level.

Pulled the tops out, and did some of the numbers. The adi tops I had were new, and the vendor suggested some seasoning before use, so I was not surprised to see an average 6.4% decrease in density between unbaked and baked...we'll see what happens after 12 hours, but I suspect we'll end up at about a 3% decrease. Still need to do the deflection stuff, but it seems a bit stiffer (or maybe just as stiff, but lighter, which feels 'stiffer'). BTW, one of the tops have a little bow which seems to have vanished after the bake cycle.