It reminds me of the logarithmic tables from high school.
Anyway, if your temperatures are somewhat stable, math can be simple.
My fridge is 38F, my RT is 77F almost all year round.
Looking at the table, it seems that 24 hours at 38F are roughly equivalent to 1 hour RT (values in row 38F are between 23 and 25 times the corresponding values in row 77F)
Hence, I only look at the 77F row, select the hours it will be RT, and then add 1 hour if it will be 24h in the fridge, 2h if 48h, and so on.
What if I need to postpone the party for the next day? That means the dough will stay 24 additional hours at 38, and therefore it will need one less hour at 77F.
If I had a cooler at 65F, checking the table and dividing the values in row 65F by those in row 77F, i realize that 2.6 hours 65F are roughly equivalent to 1 hour at 77F.