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.
to stir it down, it wouldn't have made a mess on the ground. :-)
Wow what a mess. The power of yeast is so impressive.