If the fermentation is done or near done, then it is fine to start the dry hop for this style. I like to add the first (or only) dry hop addition as fermentation is still a bit active to help scrub any oxygen in the pellets, out of an abundance of caution. As a general rule, the hop oil compounds are more soluble in an ethanol solution (beer) as the temperature goes up and 65-72F is a typical range for many homebrewers. I would personally not adjust / account for 70F vs. 85F dry hopping. Studies have shown that most of the compounds come out of the hops during the first 12-48 hrs anyway at ~70F. Let it sit for 2-4 days if impatient, or go longer if you feel inclined. There is no perfect answer here, just how you choose to brew.
Please let us know how this turns out - you're running at the top of the temp range for this yeast! I was thinking of giving it a try on a future brew.