Long - very long, Bulk fermentation

So I didn't do this test, but a Domino's did a test on a very long, warm bulk ferment  -  it made the news  https://www.dailymail.co.uk/news/article-9963667/Dominos-pizza-dough-thrown-Hurricane-Ida-unstoppable-blob.html

I could not find out how much dough they originally through in the dumpster ( told to do so because they would likely loose power after the storm ) but pretty impressive growth during bulk ferment.  Humbling to those photos we see hear of starter overflowing a mason jar.