The real benefit to a dough in rest (90-110F) is to completely saturate all the grains and distribute the enzymes and dissolve much of the starches as possible before bringing up to another rest.
I use a 104->122->148-155 schedule. I get a consistent 80% with 93+%conversion efficiency.
Primary: Cascadian APA (BBR/BYO Experiment)
Kegged: American Nut Brown Ale, Dusseldorf Alt
Bottled: Blonde Ale
Next Up: Belgian Golden?, Coconut Porter, Saison, Some kind of fruit beer, more delicious Stout, more IPA, more Blonde Ale, more Stout, Cascadian APA