I have experience with both high ferment temps and repitching this strain. I have found that with the first pitch from a starter that WY 3724 takes at least 6 wks fermented from 68-82F even with a very low OG (1.046). When repitching this yeast (from a slurry out of the fermenter) I have observed that the second generation had a much more normal fermentation time period typically finishing in under 3wks at the same temps.
As far as repitching from a very high fermentation temp, I once brewed a 1.075 dark saison that had a brew belt on it and the temps got upward of 95F and crept close to 100F! I thought I killed the yeast, ruined the beer, and screwed everything up. Luckily, the beer finished just fine in 2.5 wks and when I repitched the yeast from the fermenter, it had no problem ripping through the following batch just fine, with no off flavors. In fact, I think the yeast strain was actually just beginning to acclimate to my brewing environment and process at the time. That 3724 is the BEST saison strain out there AFAIC. You just have to be patient and teach it how to move along....