I feel viscosity due to temperature would change everything. The viscosity of a fluid is a measure of its resistance to gradual deformation by shear stress or tensile stress. For liquids, it corresponds to the informal concept of "thickness"; for example, honey has a much higher viscosity than water.
Assuming the shear always ran at the same speed, if the stream had a high viscosity then the gobs being cut would be short and fat where a low viscosity would produce long skinny gobs more prone to folding.
Just my opinion.
Bud