IMHO, for tomme higher moisture, keep curd size smaller (smallish pea size), but increase floc multiplier. You will get more even moisture content and more even syneresis this way, to keep those moisture gradients to a minimum. With this approach, you can finish cooking/stirring when it feels done, and be assured that the moisture gradient in the curd is fairly even. With larger curds, often have some casein shell happening in tomme.