After 30 minutes of mashing, I checked the temperature at it was 142F/61C. I added 3/4 gallon of boiling water and brought the temp up to 155F/68C. It maintained between 152-155 for 60 more minutes.
Mashing at different temperatures causes different enzymes to be more activated than others, and that these enzymes break down the starch differently.
By mashing too low for too long, have I forever altered the composition of the sugar molecules in my mash? Or will stabilizing at the correct mash temperature and holding for 60 minutes result in the same composition as it would have been had I did this originally?