The beer will probably be drier, since I imagine your final mash temperature was in the range of 140-145°F - lower mash temps produce drier beer since there is a greater portion of fermentables. You may also lose body, since the temperature is not optimal for alpha amylase, which produces body enhancing dextrins, and is also close to the protein rest, so proteins may also have been broken down in the mash, causing a thinner body and reduced head.
The lower temperature for batch sparging doesn't really make much difference. In theory, lauter efficiency is slightly higher, but I doubt you'd notice difference in practice.
In future, if you do undershoot your target mash temperature, just stir in some boiling water until the temperature comes up to where you want it. Alternatively, you can decant 1/4 of the mash, bring it to the boil, and then return it to the mash.