I'll preface this with 'I have not used WLP665'.
While I have my 3rd sour in primary now. I have used a different path. I've used WLP001 and WLP320 fors my primary fermentation to get my gravity down to the mid 1.010's. I rack them off the yeast cake after a month in primary and rack them onto fruit and WLP655. Because of the fruit sugars any residual yeast and Sacc in the Sour Blend will eat those while taking up any of the O2 and leaving a nice cover of CO2 above the Lacto, Pedio and Brett to start their long cycle. The Sacc also provide nutrient for the Brett and Pedio to ensure that they are healthy.
JMHO, but you should be fine. I did see someone ask about losing the flavor from the fruit, while I would agree if you are adding fresh or frozen fruits, you will ultimately lose a vast majority of the base flavor, if you can dry your own fruit or find a source of non-sulfered organic dried fruit, you get better flavor for long secondary. I leave mine alone once it goes into secondary until the pellicle falls (I don't touch it or even sample it until the pellicle drops clear). My first was Pomegranate-infused Cranberries and you cold not only smell them, but taste them when it got bottled 11 months after being brewed.
That which does not kill us makes us stronger. - Friedrich Nietzsche
Primary: Tart Walking IPA
Secondary: Mead - Tart Cherry; Blackberry; Boysenberry; Cinnamon
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Hopping Dead
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer