Pitching onto yeast cake that was fermented at varied temp

My ale yeast while fermenting got up to 82 degrees and then I brought it down to 65. Can I pitch onto this yeast cake or have I screwed with the yeast to much at this point?

i'm not 100% sure on this, but any off flavors that the yeast produced ended up in the beer and the yeast should still be OK to use again... when you pitch onto an unwashed cake, there will be some dead and stressed yeast, but there should be plenty of good, healthy yeast to eat right through whatever you throw at it. yeast are resilient organisms, i'd probably go ahead and try it... but maybe someone with more experience will chime in.