More generally, what are the limitations of rapid rise yeast compared to other types of yeast?

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Rapid rise yeast has enhancers added to make the yeast more active and lower the amount of time needed to proof the dough.

I wouldn't use it if I wanted a longer proofing time because I think the dough would rise too far wouldn't result in a good crumb or flavor. That being said I think you could use rapid rise yeast with a longer proofing time. Maybe you would want the larger volume of dough and other effects.

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