I've wondered about this with some kveik strains.
Hypothesis #1: Yeast companies don't run a ton of tests, or personal preference/comfort level plays a big part.
You see different companies list different fermentation temperature ranges and attenuation ranges. My (completely unsupported hypothesis) is that older strains have consistent specs because they come from a more commercial environment. Newer strains and more companies test at different temperatures, and have different comfort levels for risk. I mention a kveik strain, but these are roughly the same yeast strain these different companies provide and depending on what expert you listen to, you can ferment from 65-110 F and have a good ferment of 70-85% attenuation.
Loki (Voss)-65-100F, 75-85% AA
Omega Voss-72-98F, 75-82% AA
Yeast Bay Voss-70-100F, 78-83% AA
Escarpment Voss-77-108F, 70-75% AA
Lars Garshol Registry-43C (109.4F) Max, 80%
Lalbrew Voss-95-104F (Traditional brew), 77-104F, medium-high attenuation
You have to consider that companies can't afford to test whether a strain works at 68F vs. 70F, or 95F vs 100F. Or the person at Lalbrew might have a better tasting panel or testing capability.
Hypothesis #2: Yeast is weird and cool.
On the other hand, if you look at Omega yeast, a STA1 positive strain can have an AA% of 82-90% (OYL200 Tropical IPA), 74-79% (OYL042 Belgian Saison II), and 78-88% (OYL210 Brett Blend 1). You can make opioids with yeast. Isaac Asimov writes about a yeast factory in "Caves of Steel", where yeast is use to make artificial strawberry product. Omega talks up strawberry/pear/stonefruit flavors in their CRISPR Sundew strain. Yeast is weird and cool, and we only pretend to understand it.