http://fab.cba.mit.edu/classes/MIT/863.07/11.05/fabaroni/
Testing Results
Cheese wiz: too soft, took too long to solidify
Chocolate: pretty good viscosity, melted at 90 deg C, took a while to solidify
Chocolate sauce: too saucy, didn't solidify
Marshmellow fluff: too thick and too sticky
Vanilla frosting: too soft
Gummy bears: good viscosity, but takes a while to cool and is stringy
Gummy bears & Chocolate mix: mixture separates
Marzipan: too thick
Oiled marzipan: gross, and terrible consistency
Pasta dough: good consistency, hardens pretty quickly, flows well
Peanut butter: too runny, too oily
And the winner is...PASTA DOUGH for its good structure and speedy drying properties.
