I've never seen it mashed that warm like that before, but it's interesting to think about. It could help keep a small bit of body in an otherwise very dry beer. I like the idea.
Personally, I prefer to control attenuation and body more through: 1) yeast selection, and 2) mash TIME, rather than mash temperature. But if it works, or for experimentation purposes, I say yeah, go for it. Cool.