Dough oxidation

Lets say we have a spiral mixer with 2 speeds (100 and 200 rpms). 

First mix : 5 ' 8" 

Second mix 5' 20 ''

Lets assume the dough development is exactly the same in terms of strength. 

Would one oxidizes more then the other. 

I have talked to Chad back in the days and he said that he does first speed only. I also saw a video of richard (HART) when we was mixing. this is circa 2000 at tartine.

I have talked to a few friends at Tartine Yesterday and it seems that they mix a bit different . That is 5 ' auto 3' preferment+ some bassinage, a short auto another 3' and finally 1" to incorporate the left of the bassinage. 

I can imagine that friction factor would be less when you mix for 30' as oppose to 8-10" . 

but in terms of oxidation,  would it be much different ? 
I can see that a dough around the spiral will be more in contact with the spiral and more frequently. But in first speed mix will also have same amount of contact overtime.