How does one calculate the percentages?
If you take the weight of water and divide that by the weight of flour respectively, you will get the % of water or the hydration ratio.
If you repeat this process for the other ingredients such as salt, yeast, oil, sugar, etc. you'll have those percentages as well.
BTW, 60 seconds mix in the food processor is likely way too long of a mix time. Use cold water and pulse blend 20-30 seconds at the most. YMMV, vary the mixing time accordingly to the strength of flour you are using and the hydration ratio. Mix more if the flour is weaker and/or the hydration ratio is higher.
Because the food processor does such an efficient job at kneading dough you can knead dough very quickly and can overknead dough very easily. Overkneading causes excess gluten development which makes the dough very elastic giving it the rubber band like effect and hard to open with lots of spring back.