I don't think the wood material or rail construction have much to do with it. If the stiffness of the wood (laminated oak on a Diamond vs solid poplar on a GC) made much of a difference, I think we'd see a "bigger difference" where there is a rail bolt on a poplar rail vs where there is no rail bolt on a poplar rail.
ps, I think "butcher block" is the wrong term for what diamond does. Butcher block in cooking cutting boards usually refers to end grain sticking up in square blocks which is the best for the knife not whittling down the cutting board over time. Diamond rails are simply laminated together, with the grain cupping alternating direction, which is super common in any woodworking solid wood panel glue-up. The alternating grain orientation is to minimize warping over time.
I was at the Hopkins expo last month and talked a while about this with Philly's top table mechanic. He too was of the opinion that Diamond did everything great, except they completely ruined the rails bounce/angle, and he too could not believe a company of "players" would ever let those rails out the door for 30 years.
Anyway, he told me he has a durometer measuring instrument in his truck and measures every table he works on, and every new cushion he installs, and even keeps a scrap of the new cushions in his truck, all as a way to know if the cushions on a table are in need of replacement. He told me that Diamond cushions, both the Artemis on the 9' tables, and the Diamond black on the 7' tables, are about 10 durometer softer than just about every other brand of cushion. It was his opinion that this softness was the major cause of both the diamond fast speed, and the diamond short angle.