sorry, bad typo... I meant Ronco... https://www.ronco.com/offer/Default.aspx
in my experience,
warmer temps (70+) = quicker sour. not as complex and has the potential to get harsh alcohol flavors
cooler temps(mid 60s) = longer time frame to get the sour, but it is a more refined sour if you will. more complex and smooth
cold temps(50s on down) = looong time frame with a rather subdued sour. most refined and smooth though.
That being said, I don't leave my sours in a set temperature environment (gotta optimize your use of space). I have them in my basement where the temp varies throughout the year (as low as 60 and as high as 72). I leave my temp-controlled environments open for more fickle brews.
I wouldn't worry about the temperature swing that your's has had. It's way more than likely there was no harm done.