No, there's no quatifiable answer that can be defnitive, there's thousands of variables at play for every beer.
Every batch is different, there's different yeasts, different proteins present in each beer based on grain bills, that are going to react differently to even the same yeast, micro temps depending on where the bottles are stored in regards to where the nearest heat source is, yeast health, yadda yadda yadda.....
I always say, a beer needs EXACTLY how long it needs, and not a moment sooner.
There is nothing "typical" in brewing...No two fermentations are ever exactly the same. Even with the same recipe/yeast, etc. Too many variables at play in any given day.
When we are dealing with living creatures, there is a wild card factor in play..Just like with other animals, including humans...No two behave the same.
You can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...
Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....but it was like symbiotic or something...
Yeasts are like teenagers, swmbos, and humans in general, they have their own individual way of doing things. So it's never a good idea to compare one fermentation to another. Or bottle conditioning for that matter.
All we can do is speak in generalization, we know from experience and observation that an average gravity beer, in a 12 ounce bottle stored at 70 degrees takes around 3 weeks, give or take. But there's so many other variables that affect that timeframe- size of bottle, how long the beers are ACTUALLY at 70 degrees, gravity of beer, etc. So we just aim for the ballpark and tell folks that it really is foolproof.