it'll carb faster. CO2 dissolving into solution is all about contact time with the liquid. lots of small bubbles have exponentially more surface area than a layer of CO2 sitting on top of the keg (hence why shaking during force carbing speeds it up).
since its faster and less 'violent' doing it your way, it wouldn't surprise me if you have better carbing much faster than 'normal'.
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
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O2 stone to force carbonate
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