A roast can really be complete at many points.
At least rolling 1st would need to be complete, and most beans would need to go a bit further as a minimum.
Take an example roast where 1st crack began at 12:00
Rolling 1st @ 12:50
2nd @ 18:00
Rolling 2nd @ 19:00
The roast could be complete anywhere between say the 15:00 and 20:00 mark depending on how dark you want the roast.
Personally, I take all of my roasts to 2nd crack and many to rolling 2nd, but the more experience you have with a specific bean (and keep records of your roasts), then you will be able to try to complete roasts before 2nd crack and see how that affects the tatse.
Degassing can be different depending on the bean. General rule of thumb is 48 hours. Can be shorter or longer. Most beans taste continues to change from roast to 12 days. I generally aim for days 4-8 as the optimum days.
The shiny moisture is oil from the coffee bean itself. A darker roast will bring out the oils quicker. IE: if you go rolling 2nd + 30 seconds, the beans will most likely be shiny as soon as you finish. Lighter roasts can and do develop oils as they get older. Perfectly normal.
Hope that helps.