My royal icing flooded the whole cookie sheet after 2 batches went fine

Last Thursday I was making baby shower cookies for my cousin and about 30 seconds after I started flooding, the icing ran right off the edge and pooled on the parchment. I used the same 15 second consistency I always do, but the kitchen was 78 degrees because my AC kicked out, and that was enough to wreck it. I ended up piping the flooded edges back on one by one, which took me until almost midnight. Does anyone else recheck their icing after the room warms up, or do you just crank the AC and hope for the best?

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