Technically yes, but you do not want this to happen if you want a great mozz. The big part that makes mozz and pasta filata cheeses work is the slow acidification of a fused curd. Both parts are important. If you were to acidify quickly, like with a citric acid mozz, it won't be that tasty. Similarly, if you were to acidify individual curd bits, what happens is that you have fewer calcium bonds to break. Or more correctly, you'd need to do two things, first fuse the curds together, when the curd outer edges already have depleted bonds from being in the whey, and second, to stretch them all out. It's not that easy to do both, maintain a moist cheese without losing fat, and get it to come together in the appropriate way when the pH is low.
What you could do to speed things up is to drain the whey slightly lower than ideal, around 5.9. That would still let the curd mass sit long enough and fuse, and you wouldn't have to wait very long before you could stretch.
My personal preference is a 1/2" curd size, 3x floc multiplier, low temp under 100F, and whey drain around 6.1-6.2. Just the right balance between fused curd, moisture, stretchiness, and time to completion. I rennet at 6.35-6.4 for mozz - I preripen a little to save time during cheddaring so I don't lose too much moisture.
