I'm sure you're expecting a scary-sounding description of mold and decay. But the actual result of this little inadvertent science experiment was even scarier. The bread looks and feels just like it did the day it left the supermarket. No mold. No staleness. Just plain old spongy American-style mass-produced bread.
Apparently they pump this stuff so full of preservatives now that it can basically stand decades in storage with little loss of its basic bread nature. Let's contrast this to bread from the local bakery, which tastes great, but basically starts going bad after a day or two.
So obviously store-bought bread has some powerful chemical juju going on. For all we know, Harris-Teeter just made one giant batch of super-durable bread made in 1987, and they've been selling it ever since. Kind of scary, if you ask me.