Roasts - rest time impact on carryover?

A quick question on roasting meat and resting time - I always let my roasts rest for at least 30 minutes before carving and count on about 5 to 10 degrees of carryover during the rest, depending on size.

If I know that I'm going to finish the roast early and give it a 60 minute rest instead of 30 minutes, will the carryover impact be more than I'm used to?

In other words, is 30 minutes the point at which roasts will generally hit their 'terminal' temperature or will temps continue to rise with a longer rest?

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