This is what I’d expect when sufficient healthy yeast cells (at wort temperature) are pitched into aerated fermentable wort up to 1.050 with good temperature control. WY1056 is a solid performer. How fresh was the pack? The time for the lag phase you observed was spot on. It doesn’t take much more than a few hours for healthy, acclimatised yeast to remodel its behaviour (physiology and metabolism) to grow and ferment wort. Several hours at most. Well done! Many home brewers seem to report psuedo ‘lag phases’ of a day or two (sometimes longer with dry yeast), because they under pitch or shock the yeast when pitching. The challenge is to understand what you did right and keep doing it.
My average for standard English ales/yeast is 3 days. Fermentation usually almost complete by the end of day 2, when I seal the FV to naturally carbonate using the last remaining gravity points. With the right yeast strain, a bright and nicely conditioned ale can be in a keg ready to serve as soon as 10 days from brew day. Especially when using a decent Yorkshire top-cropper that ferments almost bright, with dual behaviour, fermenting from the bottom and top but not a lot in between.