The idea behind what has become dubbed as the Turbo shot, is that you use a lower dose (in an appropriate basket), lower pressure, to achieve a high extraction at a weaker strength compared to a 1:2 shot. Primarily for reasons of consistency & reduced wastage.
It’s more that this can be done in a shorter amount of time (the shorter time is offset by the increase in volume out), it is not supposed to be a shot that runs too quick to extract properly or to be tasty. They’re not supposed to be sinkers.
Illy define espresso as 15-50s, at a wide range of ratios, INEI at 20s or more. At a given ratio your grind setting influences extraction way more than a few seconds of time.