Yep, to me degassed means you've gotten out all the CO2 you can reasonably get out with your chosen degassing method - irrespective of a given time period. Using a wine whip past the point of the wine be degassed (I suspect you never get every molecule of CO2 out of the wine and probably don't want or need it that degassed) I would think would then introduce O2 into your wine and to much of O2 would be a bad thing.
"I hate quotations. Tell me what you know." - Ralph Waldo Emerson