The ratio is one part of the consideration. Another consideration is the rate of acid production by your specific TA strain. I geared that recipe to average acid production rates, which means the timing needs to be adjusted according to your strain. It's very difficult to account for the various strains, so please forgive me for generalizing. The real answer is that acidification after drain can be as short as 2 hours and as long as ~50. Yes, TA strains really vary that much.
With LH 100 and TA50, a 1:2 ratio is a little high because that strain of TA is meant to be a fast acdifier compared to other TA strains. I would add less LH and use less total mix overall. The other challenge is you are likely making 2-5 gallon batches, and it's more difficult to be exact with smaller milk volumes. Try using less TA if your curve is too fast. Or, keep an eye on the pH and stretch when it gets to ~5.2
If you acidify too much before draining, that's not a drastic mistake. But it means that your acidity development is rapid and you will need to stretch soon, so pay attention to the acidity development. You can also add rennet a little bit higher at 6.45, to get a more even acidity curve. That is likely the best option because then you have more control over the moisture level via the flocculation multiplier.
Hope this helps. Mozz is not an easy cheese. Focus on balancing two things: moisture level (determined by floc and rennet amount and time before cut and curd size), and acidity (determined by starter amount and ripening before adding rennet and temp)
I want to help you perfect this, so please let me know if it not clear. I have difficulty translating what is about 200 pages of content into 10-15 pages, so my recipes always miss something, so please let me know if it is not clear.