Sure does. Except that it doesn't happen.
Yes, for sure you need to chill quickly to avoid DMS. Except that you don't.
Those of us who use "no chill" don't get infected beer nor do we get detectable amounts of DMS.
Now for the real reason for faster chilling. Hops. Hop oils do two things, they isomerize to create bitterness, and they evaporate. If you plan a 60 minute boil, almost all the possible isomerization will happen and a long cool down won't matter. However, late addition hops do isomerize until the temperature falls below about 170F. and the hop oils that give us the flavors and aromas continue to evaporate. I have no data that shows just where the cutoff temp might be for that. I do know that I really enjoy the aroma of a good APA or IPA which is caused by the hop oils. I can notice that aroma even from beer that is chilled.
Look at your recipe. No late hops and a 60 minute boil? No chill works just fine. Got a hop addition at 30 minutes or later in the boil? Better chill as quickly as you can to preserve the oils that give the flavor and aroma. Whirlpool hops? Let them sit for the length of time you want for the lighter oils to evaporate, then chill to keep the rest.