Welcome to CoffeeSnobs.
If you can get a couple of good 22 second pours, you haven’t destroyed your machine. For some reason you are inconsistent. How did the 22 sec pour coffees taste?
I think you are getting channelling where the flow of water through the coffee puck is uneven. Part is over extracted giving watery coffee, while the rest is under extracted and the flavour is missed. You have to play around with your grind, dose and tamp, changing only one thing at a time.
Let us know how you go.