I always pitch a couple of degrees cold and then let it freerise to my ferment temp. There is a lot of debate out there. Jamil says pitch at ferment temps, and Chris White says it is ok to pitch warm and then cool to ferment temps. I agree, I would have waited until it got down to 68-70F and then pitched. As long as you controlled the ferment the rest of the way, you "should" be ok.