Interesting, this discussion is similar to something that's popped onto my radar screen in the last couple days.
These guys https://www.youtube.com/watch?v=rZWdLYgwfxE rightly point out that if your late-addition hops spend much time above ^180F after the boil is over, you may get a lot more isomerization/bittering than a calculator says.
I just did a hopburst recipe with everything added at 20min or less, and it probably takes me 20-30min before I get everything down to pitching temp, so I wonder how much this affects me.
The one wildcard that isn't directly discussed is that I use a hop bag and I remove it from the kettle at flameout. I'm not sure how much difference that makes...are the oils already in the wort, so removing the hops themselves doesn't matter too much, or is that not the case?