Size looks good. The wrinkles suggest the geo got out of hand, and that would "melt" the insides as well. I found if I didn't stir the curds, and stirr them fairly well, I would just get liquid paste as well. Getting cam and brie to drain properly is important as too much fluid retention can lead to this runny centre. Cut your curds to 2.5 cm cubes, and stir for 20 or 30 minutes, fairly authoritatively, to help expel the whey. Then gently transfer the curds to your mould. Some people do have luck with just ladeling the uncut curds into the mould, but you have to slice it thin to aid in whey removal. Those would be my suggestions. Anyway, sounds like it tastes ok, which is the important thing.