I've had a chance to go through your numbers. Here is what I take from the values you measured versus the target.
The first thing I did was to line up all your volumes and then make a correction for the thermal expansion. IT is assumed that the volume reading at start of the boil is taken at the fully thermal expansion of 4%. I applied the same to the volume from the mash, though if you were at 60C, your thermal expansion coefficient is around 2.2%.
I looked at the gravity point balance through the system. Ideally, since there are no losses or additions of sugar from the start of the volume to the end of the volume and your profile does not show any addition of water after or before the boil, the gravity points at the beginning of the boil and the gravity points at the end of the boil should be the same or within measurement error.
In your figures, you ended the boil with 1508 gravity points when you measured the cool volume, but had 1604 gravity points (volume adjusted for temperature) at the end of the boil. This accounts for a significant loss of sugars without any change in volume, so it suggests that your measurement might be off. This would also explain the difference before and after the boil, where you started (adjusted volume figures) the boil with 1754 gravity points but ended up with 1604 gravity points.
Two things to consider:
1) gravity measurements should be made on chilled wort to be the most accurate. When the wort temperature is much higher than ambient, the wort is continually losing heat and so you are trying to take a measurement on a moving target. You don't say your measurement process, but I bring this up as it is a common issue.
2) If you are taking your volume measurements based upon a pre-etched kettle, I would recommend checking them using a calibrated measuring cup, or better yet with a scale and making a measuring stick as you carefully measure out consistent room temperature water into the kettle. I have a post in the equipment section on setting up my Anvil Foundry which illustrates my process for making a calibrated measuring stick. The important aspect of creating a measuring stick with temperature is making sure your water temperature is at or close to 20C. I used a Gott cooler to hold the water needed and keep that temperature constant through the measurement process. At this temperature, the weight of 1 liter of water is 998.2 grams.
Since you ended up pretty close to your target gravity in the end with a very low error, this would suggest that your ending measurements match your profile fairly close. I would recommend getting a handle on your hot side measurements and seeing how that plays out for you.
I know there are no specific answers here, but hope it helps in troubleshooting. I have attached the spreadsheet where I stepped through the calculations so you can follow.