No data whatsoever! However, we do understand the basics of yeast growth: lag phase-> growth phase -> stationary phase
The starter should be fully fermented by 24 hours, meaning the growth phase was over long before that. ... And burning through all the sugar in the starter doesn't do the yeast any favors.
Yeast aren't multiplying (significantly) during the lag phase.
There is definitely an optimal starter size for stepping up the current yeast count.
http://braukaiser.com/blog/blog/2012/11/03/estimating-yeast-growth/