attenuation question

The other day the lhbs was sort 3 lb of 2row for my recipe, so rather wait i grabed some pilsner malt thinking what the hay. I had brew this recipe before just not with the pilsner. Last night when i was checking the FG and pluging the numbers into my brewing app i noted that the attenuation was better. Is this a fluke or was it the pilsner for the most part my temp on mashing and boiling were the same.

Perhaps your crush was a little different? Did you also use the same mash thickness along with the same temp/time, etc?

Yes as close as i could get it. To my knowledge the only variable was the pilsner

Does pils attenuate better the 2row maybe