25C is pretty mainstream as far as temperature goes - a warm kitchen in other places of the world is probably in the same range, +/- a few degrees.
If your starter is quite active, it’s a good sign, overall. Note that it’s still very young and especially in the first few days one sometimes observes „hyperactive“ yeast. That’s totally ok, just give it time.
You don’t mention what ratios you are working with when feeding and the amount of starter you add to the fresh flour/water mix varies depending on the recipe or method you follow. But if you are using „a lot“ (half, for example), the yeast & bacteria culture may grow fast enough for two feedings per day. If you are using a low ratio of, say, 10% starter, one feed per day should be just right. The general rule of thumb is that you can feed when the foaming starts to collapse - glass jars can be a great help for novice bakers. But overall, sourdough starter is quite forgiving and your growth conditions are pretty “normal”.
As for the texture, yes, what you are seeing is normal, even pasty mixes turn more liquid as the flour is broken down.