Just a thought, would mashing results be similar to soaking a tea bag? The length you steep a tea bag determines the amount of flavor and color to a certain extent, would this somewhat be the same with mashing grains?
I've read about people trying to push the limits of mash times mostly on the short side to save time but I'm wondering if that is hurting flavor extraction?
In my experience, once you've mashed for an "appropriate" time, you've converted all of the starches available, and further mashing doesn't do much. "Appropriate" mash time probably varies according to your equipment setup, temps, volumes, etc., but once you're done, you're done.
It's not effectively different for tea bags, if you steep as long as you mash; tea steeped for one hour isn't that different from tea steeped for two.