I use 2-row and Vienna almost equally (pound for pound). I go through more Vienna but only because two of my "house" beers are almost entirely Vienna malt. Alternatively, I use 2-row in more of my recipes than any other base malt.
There is a difference between "speeding up" and the process taking exactly the time it needs.
My experience is that with proper yeast health, cell count and oxygenation at pitching your beer will be done in 3-10 days depending on original gravity and yeast strain. My beers are often packaged...