Keep in mind the worst thing that could happen is you get a stuck sparge. If that happens simply stir the mash and start running off again a bit slower. If you are still having trouble add some boiling/hot water to raise the bed temp and then restart the sparge.
If its not too difficult, I would also suggest a beta-glucan rest at 100-105* at the beginning of your mash and maybe a SHORT protein rest (otherwise you will destroy all your head). Granted, you could just ‘deal’ with the stuck sparge, but you may not hit your volumes.