Was going to say 160 is about 6 - 10 degrees high for a mash temp. Ususally you want it around 150 - 152. That said, I think that you'll still get conversion, but I think there will still be a lot of unfermentable sugars left in the wort.
As to the yeast question, presuming you pitched 2 days ago when brewed, it makes no difference now as to how much you pitched. The yeast would have already reproduced to the correct amount needed to do what they need to do, and fermentation should be well underway.
I would let it ride at this point, give it another couple weeks and check gravity. Check again 2 or 3 days later and see if its ready for bottling.