That's a more regular NY-style. That was ~3 hours in balls at ~75F with no bulk. I'm pretty much out of the bulk business with NY-style now. With a couple points of L-DMP, 5-6 hours in balls at room temp makes a really good pie. Even without the DMP, I really don't think you need more than maybe 6 hours at RT to make a pretty darn good pie, and probably even a good bit less time than that.