Is there any research showing how carbonation develops over time on average? I'm imagining a graph with the number of days since packaging on the x-axis and the current level of dissolved CO2 on the y-axis. I'm particularly interested in standard bottle conditioning as well as the "set and forget" method of force-carbonating kegs.
I'm sure this varies somewhat by the yeast strain, yeast health, temperature, ABV, and other factors, but I would imagine some kind of data like this probably exists for a fairly common set of assumptions (e.g. US-05, 68°F, 5% ABV, etc.).