File:Moldy Bread.jpg
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| English suggested caption | Bread mold is one of the most common types of mold, and can cover a loaf of bread in less than three days. |
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| Pie de foto sugerido para el Español | El moho que ataca al pan es extremadamente común, y puede llegar a cubrir una hogaza casi por completo en menos de tres días. |
| Description |
English: This crustless loaf of bread was baked at a corner-store kind of bakery. It was left inside its bag in a cupboard for two and a half days and turned out as seen. A possible influence factor for the mold spreading so quickly could be that the cupboard is in the tropics, and the "experiment" was performed during the rainy season (meaning the temperatures were low, and the humidity was high). Español: Esta hogaza de pan sin concha se horneó en la panadería de la esquina. Se dejó dentro de su bolsa en una alacena por dos días y medio y terminó como se ve en la foto. Un factor que puede haber influenciado la esparción tan rápida del mojo es que la alacena se encuentra en los trópicos, y el "experimento" se efectuó durante la época de lluvia (lo cual significa que las temperaturas eran bajas y la humedad, alta).
Français : Ce pain sans croute a été préparé dans une petite boulangerie. Il a été laissé dans son sac et mis dans une armoire pendant 2 jours et demi et est devenu comme ça. Un facteur d'influence sur la rapidité de propagation de la moisissure est peut-être que l'armoise se trouve dans une zone tropicale et que l'expérience a été menée pendant la saison des pluies (quand les températures sont basses et que l'humidité est haute) |
| Date | |
| Source | Own work |
| Author | Once in a Blue Moon |
| Permission (Reusing this file) |
  This file is licensed under the Creative Commons Attribution 3.0 Unported license.
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| Other versions | Available upon request. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 02:09, 11 January 2008 | | 466 × 350 (38 KB) | Once in a Blue Moon | {{Information |Description= {{en|This loaf of bread was baked at a corner-store bakery. It was left inside its bag in a cupboard for two and a half days and turned out as seen. A possible influence factor for the mold spreading so quickly could be that th |
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