If anything, warm pitching speeds up fermentation. Bakers routinely proof yeast in 110F water so it takes off quickly.
The reason brewers pitch cool is that very active yeast at warm temperatures produce off flavors, which are not a concern for bakers. The agressive yeast flavors in bread are highly desireable, but bread only ferments for a few hours. Over 3 days, flavors start to turn funky.
You will likely be just fine. See if you can detect off flavors in the final beer. I bet you can't.
"We are what we pretend to be, so we must be careful about what we pretend to be."