If you did a mash out then the sugars were set and you should get your desired attenuation. If you did not bring the temp up to 170 then it will attenuate a little more as the beta enzymes continue to work. The boil will kill anything that may have started to grow.
On January 5th I'll have a post on my blog detailing the mash and the effects of mash time.
So like the others said: Keep calm, and brew on.