Sourdough starter went wrong at 3AM in Phoenix

Woke up to feed my starter and the whole jar had overflowed onto the counter. Smelled like acetone too, total mess. I scooped out the good part, fed it 50 grams of flour and water, and stuck it in the fridge. Now it's sluggish, takes 8 hours to double instead of 4. Has anyone rescued a starter after a bad ferment? Should I just start over with a new batch?

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