Hi there, EBS! I think conditions in your comfy kitchen were just right for the yeast to move at maximum speed. Depending on weather (yes, believe it or not, low pressure systems can make dough rise faster), temperature, happy ingredients and the extra time in the Zo between quick and the full cycle, you just had a whole lot of yeast action going on. Everything you describe is symptomatic of over risen dough - the fact that it got that high with that much pressure to blow the lid off the pan means there were PLENTY of carbon dioxide bubbles in the dough ready to expand with the heat. I would suggest next time shortening the second rise by 10 minutes. You want to catch the yeast about 85% on the way up its growth arc, so that it gives one last push but by the time it peaks the oven's heat is setting the proteins in the dough so it can't get away from you. Hope this helps. Susan

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