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Breads that are saturated in liquids will produce mold faster then dry bread due to moisture accumulation. Also bread that undergoes temperature and light changes are more likely to produce mold at a faster rate then bread that is kept in a place with little to no changes. Preservatives also play a role in the speed of production of mold on bread. Bread with preservatives take longer to produce mold then bread that is made without preservatives.
Real world: These results show us how environmental changes and preservatives effect mold growth. What effected this mold growth the most was the added liquid as well as heat, light and moisture.

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As you can see there is a large difference between the two and the changes that occurred.

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The inside bread as a final result is still soggy and has not experienced any shrinkage but it appears that there is some mold growth starting.

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As you can see, after 7 more days from the last observation; the outside bread has considerably changed. This bread has now dried more and experienced a lot more mold growth along with shrinkage.

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Even at this stage the bread that is saturated in Bai and inside with the least temperature and light changes, still appears soggy with no visible changes or mold growth.

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As you can see that on day 17 and after the Bai was placed on the bead that is outside, there is a very apparent change. There is more mold growth, darker mold and the bread appears to be drying out a bit.

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Within 3 days of saturating the bread with the Bai there is no visible changes or mold growing and the bread is still soggy.

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Within 3 days after saturating with the Bai, the bread outside has already started to produce mold.

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The liquid that I chose to use is Bai. I chose this liquid because it is low in sugar with only 1g and is a natural juice containing real ingredients and not artificial. I hoped to get the most realistic results by using this type of liquid.

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After 4 days, the bread in both the outside as well as inside was not experiencing any changes at all or producing mold. I decided to add a liquid to each slice and return the outside piece to the outside and return the inside piece to the shelf in my house for observation.

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A dry slice of bread was placed into a sandwich bag and placed outside with exposure to many different light and temperature changes.

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A dry slice of bread was placed into a sandwich bag and placed on a shelf inside my house with little to no light and temperature changes.