To answer Gordon's earlier question about the crush on my system, it's a fine crush -- just a touch finer than the default Barley Crusher setting, so there's a good bit of flour in there.
A year or so ago, I was getting an average brewhouse efficiency of 90%, so a 40-minute mash time certainly does not adversely impact efficiency, either, at least not for most grains. Maybe a Munich-based beer would suffer from lack of enzymes (I don't know, I haven't done one lately), but for anything else including American 2-row, Maris Otter, German pilsner malt, etc., I haven't had any issues whatsoever with efficiency. In fact, I've actually purposely dialed back my crush slightly to shoot for closer to <85% efficiency, because I theorize that I was spreading my malt too thin, i.e., too much sugar out of too little grain. More experiments are needed, but in the end, taste is what really matters, right? And my beers are tasting great. Even win awards here and there when I bother to submit them (I haven't for a while).
To those who are suggesting that 60 minutes is mandatory or else go back to extract, you have got to be kidding me. 'Nuff said.