shredded vs ground mozz cheese

Is there and advantage in using shredded mozz vs the ground up ‘pebble’ style? I have used both kinds, depending where I’ve worked. I think I prefer the shredded kind, but a lot of places use the "pebble’ style.
do you guys have a preference, and why?

I have never used a grinder for my cheese- I have used diced or shredded- We use a short shred- called a “plant shred” I think you get the best coverage with this style for my pizzas.

shred may look prettier, but “diced” goes on quicker or hi-volume shops…I’ve used both but prefer diced…easier 2 portion as well…