Room temp needs to be defined.
For me, I bottle so all of my beers get 10-14 days (or longer if needed) at 70-72˚ and then move to storage. I have a basement room with a fridge, the room itself stays 60-64˚ depending on the season. A lot of my darker beers (stouts, porters, etc) will go onto shelves in this room and get slowly moved to the fridge as I drink them. There is a definite change over the 1-2 months it takes to finish them off. I find that some of the darker accents come through stronger (roastiness, coffee, etc), and the overall beer flavors blend and improve.
Belgians go longer, a few months in the cool room and then another month or two in the fridge. If they need longer cellaring, I have a wine fridge that stays at 55˚ that I can fill up.
Lighter beers, lagers, and IPAs usually go straight from carbonating temps into the fridge (38-40˚). If my fridge is full, some of the beers may get shelved for a week or two, but not longer. Lagers, Pales, etc seem to be happier developing at fridge temps. I still think that these beers taste better after a month or so of cold storage. IPA's may be the only exception to this, but I think even they seem best about 2-4 weeks out from finished carbonation. I don't have a way to store at colder temps than this right now, so I just lager longer at 38 or so and hope for the best. So far its worked.
I don't store anything above the low 60's except when carbonating and that has a definite time limit. That would be what I call room temp.