Absolutely!

The larger the volume, the further the molecules have to travel. Think of it in terms of taking a drive; it takes much less time to go around the block, than it does to go across country.
But volume is just one factor that will influence how quickly a recipe will take to fully blend. Viscosity (the thickness of the liquid) is another; high PG/low VG will blend more quickly than high VG/low PG. The specific components (flavor concentrates, PG, VG, nicotine bases, NETs, WTAs, TAs, and a hundred other potential adjuncts) you choose to use all influence the time needed. There are also other things that influence the commingling of various chemicals; but my chemistry education stopped in high school, and that was more than thirty years ago.
It also depends on how well we initially mix it up to begin with. Regardless of the method we choose, shaking, stirring, vibrating, etc., it is always going to be easier ("faster"/more effective) when the batch size is smaller.
Of course, DIYers are always looking for ways to "help" things along; heat (water, rice, crock pots, microwave ovens, car glove boxes and trunks), magnetic stir plates, and ultrasonic cleaners, and "seeding," are just some of the more common "speed steeping" methods you can find discussions about. I am not a "speed steep" fan, so I will leave that discussion to others.
In those small sizes;
I have not noticed
much of a difference. But, compare that same 10mL, to 250mL, or 500mL (or even larger; if you were thinking of mixing commercially) and then all of a sudden, 1 week can turn into 4weeks, or even 12, unless you are going to invest $2,500 (or more) in an industrial homogenizer.