Thanks for sharing. That experiment is great and very informative. I have not done extensive research or much reading on the phases of yeast, and I’m only going on recommendations and my own experiences. To challenge some of what you are saying regarding when the flavor is developed, unless I understand you incorrectly, the White Labs site contradicts what you are saying about the lag phase, and actually suggests a longer phase to strengthen the yeast:
"The lag phase can be carried out at a higher temperature than the rest of fermentation because very little flavor compounds are produced.
If the wort is overpitched, this will decrease the lag phase, and each individual cell will not be as healthy at the end of fermentation. Although it may feel reassuring to a homebrewer to see fermentation activity within one hour of pitching yeast, it is not best for the yeast."