Been some years, but was thinking closer to 55%. Hard dent stage of the kernel. The wetter it is the more seepage you get and it retards fermentation a bit. I've heard of old timers catching the seepage from the old stave silos and making liquor out of it. From the smell I don't think I'd be inclined to try it.
As for chop size, nutritionist told us that larger is better for the cow, smaller packs and ferments better.
