I can understand where you're coming from following a recipe...The problem with following a random timeline like that is that it doesn't take into account the actual mead you're brewing. Generally, primary is for fermentation, and secondary is for aging/clarifying. There's really no benefit to transferring until you've reached final gravity, and at that, I usually wait until the mead is mostly cleared before transferring if I do it at all (I sometimes bottle right from primary if it's fully cleared.)
If you transfer before fermentation is complete, you will really reduce the amount of yeast that is actually working the mead, and even if you're not actually dropping gravity, it doesn't mean the yeast isn't doing stuff...there is still a lot of metabolism going on, clearing up byproducts of fermentation that can improve the mead. There's something to be said about some additional time in primary, for both beer and mead.
What was your recipe, OG, yeast strain?