Mark, as creator of the chart, it follows my rules. The blue-rare Pittsburgh parallel is just too juicy to pass up.
Honestly, if I had created the temperature chart for steaks, I'd have made well done a nice red juicy center, because it reflects a steak that's been well-prepared. I'd have made rare the overcooked, dry, brown plank of nasty meat, because it should rarely be ordered and should be eaten even less frequently. But it's not my chart, unfortunately, so I must choose between swallowing my cognitive dissonance and swallowing a dry chunk of kibble.
Going back to the OP, I definitely pass judgment on anyone who orders a well done steak. I also must admit I pass judgment on anyone who orders a well done green.