thank you

As a chef, I can attest to the fact that quick drying with temperatures higher than 80 degrees F. results in pasta that cracks as it dries. And if it survives that phase, it expands unevenly when boiled, with the inside being gummier than the exterior.

Not quite scientific, I agree. But perhaps useful.

Thankx sir

Article Effect of high temperature drying on gluten-free pasta properties

I think, this article will be helpful for you.