I'm always worried about dough balls, so I always stir for a couple minutes as I'm pouring water in. so it wouldn't matter in my case. you should be stirring or using something like a RIMS system to move the water around, because you'll have mash temperature stratification if you don't. I've heard of the magical and almost improbable insulating properties of wet mash, and have personally seen eight-degree differences in temperature of unstirred mash.
Jake in Toledo
Secondary: "The Most Dangerous Beer in the World"
Kegged: Hardwinter Maibock (good), Centennial Cougar (good), Formula 49 (no good)
Bottled: Strong IPA Experiment