The samples have changed quite dramaticly since yesterday the warm piece has been almost toasted all the way through in the bread but not as much as the underside facing the floor.
The wet one has sagged down from the water in the bread but the crust has stayed firm and has not taken the impact of the water.
The cold one has almost shrunk from the temperature, little spots of frost looking objects have started to show up i do not think they are mould because they are very small but not microscopic but they do look like frost or ice on the bread but i am still unsure with the cold.
The dark one is still the same as the day i've put it in, and no major changes have happened with the dark samples.
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