I recently placed in a competition with a version of the New World at only 9 weeks from brew day. My first attempt last year was the Old World, which only scored in the high 20's. I followed the recipe and fermentation schedule to a T, but got dinged for the beer being too solventy/harsh and not enough malt character.
For the beer that placed, I tried a version of the New World recipe. I did not underpitch, and I altered the fermentation to tame the temperatures. I pitched at 65F, let it free-rise to 72F and held it there for 3 days. I then slowly increased to 78F and held it there to FG (1.013).
I had no problems getting all of the signature yeast flavors this way, in fact some comments were "strong flavor" and "almost too estery". Nonetheless, I managed to score in the mid 30's with this one.
Take it for what its worth, just one man's experience. I bottled the rest of the keg off, and I'm going to let it age and see how it continues to improve.