If drier steam means a longer time to reach the target temperature then better texture and flavor would make sense to me.
MattPerger mentioned in a post about milk that bubbles separate flavor from one’s tongue. Therefore, the smallest bubbles possible (the finest microfoam) is desirable. I achieve this on bar by using cold milk, a cold pitcher, aerating as quickly and uniformly as possible, and submerging the tip as little as possible to stop aeration and continue rotation.
Sometimes I show trainees the difference between the milk they steam this way with milk steamed very quickly- submerged as deep as possible after aeration. The latte art falls apart after a short time with this milk compared to the milk that has taken longer to steam.
If the dry air from this steam wand buys the barista another couple seconds of rotation then I would expect the texture to be better and produce more resilient latte art than a conventional wand.