the last beer i made with wlp810 got up to 68 for a while when i was at work. it ended up fermenting the rest of the way at 65. i then lagered it for 6 weeks at 34. i emailed white labs regarding the temp range, here is the response i received from john carroll.
"No, you shouldn't expect a lot of "off" flavors. You may get more esters than you expect, but if fermentation was only at 68 for 12 hours, then you probably won't even notice a difference. Let it go to completion and then taste it. If you get some flavors that you aren't entirely happy with, give it some conditioning time and see if the beer matures and mellows out.
The temperatures on our chart are recommendations, not rules, so if you stray outside them you shouldn't worry too much. Just try to keep your fermentation as close as you can, but also try to keep the temperature steady. Yeast can deal with temperatures a bit higher or lower pretty easily, but they have a harder time with temperature swings, so a constant temperature will make them happy."
not sure if this helps but my beer turned hoppy yet lager-ish. took all 10 gallons on a camping trip.
oh, i did 3 weeks primary(reached termal gravity with hydrometer readings) then transfered to 6 weeks lagered in secondary.