Is room temperature sweet spot more difficult to manage

Been experimenting lately with room temp. Fermentation vs. cold ferment .

Each has its own sweet spot which are similar in terms of the texture that I like. Different flavour profile yes .

However, is it more difficult to manage room temp. Sweet spot window?
It seems to me that room temperature sweet spot is significantly shorter then the sweet spot of cold ferment which can be managed more easily?

Just wondering if it is a valid observation?