Ok TX I have some interesting results to share with you.
Friday night I made a 60% hydration NY style dough using 8.5% starter. I cold fermented in the fridge at a steady 45* until this morning (approximately 108 hours) and "warm" fermented at 65* for 11 hours. My original calculation using your spreadsheet was a warm fermentation of 8.5 hours (which got me close to my original starter percentage of 8.5%) but due to reasons outside of my control I had to push it to 11.
I have a strong opinion that my dough was under-fermented. In the pictures below you'll see a shot after the 108hr cold ferment, after the additional 11 hour warm ferment (did not reball or punch dough), and the final crust shot (chicken parm pizza from leftover sunday dinner in case you were wondering
After the cold ferment, you can see there wasn't much for small bubbles. After the warm, again not impressive, however I started seeing a little more life right near the end of the 11th hour. The crust shot was fairly dense with not an impressive spring.
I have a suspicion that most of the visible bubbles are actually from bacterial by-products instead of yeast, and it wasn't until the dough was moved to the 65* temperature that the yeast actually started fermenting.
For the sake of experimentation, I created two identical doughballs on Friday. Sometime this upcoming weekend I intend to do a full 24 hour 65* warm rise with the second doughball to verify if the above is true. If what I'm saying is true, then a 45 degree cold ferment at 8.5% starter basically does nothing for fermentation, however the flavor was very tasty.
I'll post back when I complete the second experiment this weekend.