Your finish temp will have the greatest impact on flavor. Development time has marginally less impact, but one minute shorter development on a light or medium roasted coffee will usually result in raw inner seed development producing thin, vegetal, and/or sour coffee.

Slow the roast and get as close to your time/temp target as possible. If you have to, shut off the burners and coast. If that doesn't do it, bump your air.

If you are so catastrophically off the rails (50-60+ seconds) that even this won't work, let the finish temp creep a couple of degrees while you get closer to your development time target. Maybe 403-4 finish instead of 401. Think of it as "splitting the difference"

These ideas are relative to the coffee. Small seeds need less development time. Dense seeds need more. etc.

Document this stuff and, if possible, blind cup your coffees. This exercise has the potential to show you a lot you didn't know about coffee and you'll be happily surprised when a "recovered" roast turns out better than your previous production "ideal".

This happens often enough and is frequently mysterious enough to have been one of the big reasons we developed RP in the first place. We simply wanted to give production roasters a place to exchange ideas beyond the simplistic and formulaic make believe "roast science" people are not infrequently burdened with as the "right" way to roast.

Thank you for posting the question.