Well, you probably stressed the yeast significantly with thermal shock. The lag phase is the yeast reproducting to meet the sugar content of the wort... had it started outgassing in the morning, or was it still in the lag phase when you saw it at 70°F? Other than fusels and acetyladehyde, you might get some unwanted fruity esters.
I tend to cool below my ferm temp, as fermentation is exothermic and will warm up the wort. As before, the flavor profile is developed in roughly the first 72hrs of fermentation. Best to keep them yeasty beasties happiest in the beginning.
Not much you can really do about it at this point, these are just things to consider for the future, so ultimately, RDWHAHB.