I believe it is largely a precautionary measure but based on some science. Having worked with pizza operators and having consulted in the industry for over thirty years, Tom no doubt has learned where most problems arise and, in general, how to solve or avoid them. That is perhaps why his advice on this subject is fairly generic. If pizza operators follow this piece of advice on dough tempering as well as his advice on pizza matters in general, they perhaps aren't going to have any problems with tempering and using their dough in line with his recommendations. That should mean fewer callbacks from pizza operators. If the operators are unaware of his advice or just choose to ignore it, for whatever reason, if Tom is brought in on the matter he is likely to steer them back to his generic advice. If he is dispensing advice for free, as he does at the PMQTT, then he may not have the time to probe the matter in intimate detail or engage in a lot of handholding. That said, however, Tom will frequently tell people that if what they are doing works, for whatever reason, they should continue to do it. For that reason, I don't think he would arm wrestle you because you let your dough warm up in many different ways and got satisfactory results.
The above aside, I am puzzled by your example where you proofed one of your dough balls at a room temperature of 76 degrees F for 5 hours and the finished dough temperature was 69 degrees F. If your dough ball came out of the refrigerator, and was not frozen, it is hard for me to see how the dough temperature didn't reach room temperature after five hours. I have conducted many informal tests on this subject before but I apparently did not keep my notes to be able to quote you specifics. Maybe sometime you can repeat that test.