The white line on top is your fine lees (dead yeast sediment), not much to worry about. But you do need to rack soon because you have too much gross sediment (fruit matter, which is your thicker layer beneath the white line) that may spoil your wine if left for long.
Since you are making a 1 gallon batch (correct me, if I am wrong), it would be wasteful to just rack it off the sediment the way it is. One way of maximizing the yield when racking is to rack as much as you can off the top without disturbing the sediment and transfer the rest into a regular wine bottle. Because it is much taller than it is wider, you will be able to gather more wine from the top once the sediment settles.
A simpler solution, however, would be to wait a few more days and see if the sediment packs tighter, as looking at your pictures, it seems quite loose to me.
Did you, by any chance, use some type of gauze, mesh bag, or cheese cloth when transferring from the primary? If not, you might want to try one now, the finer the better.
Lastly, if you find that there is too much empty head space in the jug/carboy after you rack, I suggest you transfer the wine to smaller containers (e.g. magnum bottles, or regular bottles) for further development/ageing.
