Well, each fermentation is different so you can't really judge this one because the other four were faster. The only way to know when it's done is to use a hydrometer.
Still, as long as there is activitity, it's best to leave it alone to finish. If you rack it before it's done, a couple of things could happen. First, you could stall it when you remove it from the yeast cake and end up with a stuck fermentation. Remember, "secondary" fermenter is not the proper term. It is a clearing vessel. Fermentation should be complete before moving it to the clearing tank (called a bright tank in breweries), although sometimes it will drop a couple more points after it's moved. You can't count on that though.
For a higher OG brew, I wouldn't even consider looking at the fermenter for 2 weeks, and wouldn't rack before 3 weeks. After the fermentation is finished, the yeast are still busy cleaning up after themselves and eating their own waste products. They do this best while still in the fermenter, because there are more yeast cells to do the job. Another reason to not rack until it's finished, and then wait a little longer.
You did some better things this time- pitching at a better temperature for example, will really improve your brews. I always pitch my yeast at under 70 degrees, to minimize off-flavors from stressed yeast. Your other fermentations took off like a rocket because of the higher (bad) temperature. Slow and steady is often a good sign of a healthy fermentation.
The other issue is dryhopping. You dryhop after fermentation is done. If you add dryhops while the beer is fermenting and outgassing co2, the aroma that you are trying to add will blow off as well.
Patience is the greatest virtue in homebrewing!