That doesn't dry the curd, just the outside. The moisture is determined by the length of time you let the curd sit from adding rennet to the time you cut or ladle it. If that moisture is too high, and if the fat content is low (need to be mid to high 3%s), it will liquify too much.
You can mitigate this a little bit by draining whey or ladling at a relatively high pH, say 6.4, but if the protein to fat ratio is wrong or if final moisture in the curd is wrong, that's what happens.
Surface moisture can cause slip skin, that's what drying at room temp does - helps to dry the surface.