This is like a pre-ferment rather than an actual dough. It's overproofed -- you can see through the crumb, and it has a wet, gelatinous texture due to the star

This is like a pre-ferment rather than an actual dough. It's overproofed -- you can see through the crumb, and it has a wet, gelatinous texture due to the starch all breaking down. And as others have noted physics knowledge is lacking.