Roasted 47 batches of the same bean before I finally got one right

I keep a notebook for my home roasting and hit batch 47 on the same Colombian bean from a farm near Huila this past Saturday. The first 46 were drinkable but flat, nothing I'd serve anyone. I was logging temps every 30 seconds but not writing down how long I waited between first crack and pulling the beans. Once I started tracking that gap, batch 47 landed at 1 minute 15 seconds past first crack and it was a totally different cup, sweet and clear instead of muddy. Turns out my problem was never the bean or the roaster, it was me rushing the finish 46 times in a row. Curious if anyone else keeps a roast log and what numbers you actually bother writing down.