Pizza Prep Fridge had higher than normal temps in overnight fermentation!-Gluten Matrix Softened, Almost overferemented!

What is another day without some problems.  My pizza prep refrigerator always keeps my dough really cold, but for some reason, which I still don’t know, the pizza prep refrigerator was at 50 degrees F, when I arrived at market yesterday.  The temperature control knob is way in back of where I store the dough balls and is hard to turn, so I don’t have any idea if that knob could have been move or not.  I sure didn’t move it.  I removed the dough balls and trays of dough and fiddled with the knob.  In about an hour the temperature of the pizza prep fridge was back to normal, but I was concerned how my dough balls were going to perform during the day, because they usually do expand some during the course of a day.  It was hot at market yesterday, so I knew I couldn’t let my dough balls warm-up too long, but with the problems of the dough already fermented a lot, it had me wondering what would happen.  The dough was very sticky when taking it out of the plastic bags, but when floured, the dough balls opened up easily.  I had to break big bubbles on almost every dough ball before I opened them.  I only took one pictures of the second pie that came out of the oven, but other pizzas made yesterday did get browner on the rim.  The pictures I wanted to post are what the dough balls looked like in the morning when I arrived at market, how a dough ball looked later in the day, and two pictures of what the inside of the dough balls looked like when the bubble was popped.  The gluten matrix can be seen on the pictures of the popped bubbles

Norma