Whole wheat pasta from Banshi - how long before it goes past al dente?

Whole wheat pasta seems to have a much shorter window between firm and soft than refined pasta. With the Banshi pasta I get maybe forty seconds between a good bite and something mushy, so I have started pulling it early and finishing it in the sauce. I salt the water properly and do not add oil. Is a narrow window normal for whole grain pasta, or does it point at my water dropping off a rolling boil when the pasta goes in?

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