Just because you still have a little starch in there doesn't mean conversion isn't "good enough". Your beer will most likely turn out fine.
As for reasons why, could be just that the Vienna and Munich base malts have fewer enzymes due to the darker kilning process. If you had used a pound of Pilsner malt as well then we might not be having any discussion. But like I say, regardless, I think it's going to turn out fine, probably, assuming your mash thermometer is accurate.