Molasses wash fermenting super quick

So I read somewhere saying to ferment molasses wash in 80 to 90+ F temp for max flavor and it made sense to me since it’s typically done in places that are super hot. I live in a very tropical hot place. The room it’s fermenting in is like 95F. I made this wash recipe up

2kg molasses 3.5kg brown sugar 6L Dunder 16.5 L water 45g yeast nutrient 20g yeast

Acidity adjusted to 5 if needed OG: 1.100

It ferments strong and has been finishing in like 1 week or less. Smells nice though and looks healthy but I’m no pro.

Is that alright? Any suggestions to change or keep goin?