The timeline of yeast attenuation is determined by many factors, including yeast strain, wort composition, OG, pitching rate, yeast vitality, and fermentation temps.
Although you didn’t post your recipe I’m assuming by the name of it it would be a low OG wort. Couple that with basic light DME providing simple sugars, a healthy pitch, and your Ferm temps of 72° it doesn’t surprise me that it finished in 3 days and things are extremely quiet.
Fermentation is exothermic. This is a cyclical issue. As yeast warm they become more active, which creates more heat, which creates more activity.