Dry Top

Why bread is dry on the bottom and get wet on top, when kept in a refrigerator for extended periods?

I noticed that any type of bread - bagels, buns, rolls, breads - when kept in a plastic bag in the refrigerator dry on the bottom, while the crust is soggy. What happens with the migration of water? It is not stored in bread bags plastic at room temperature ... Good answers with precipitation and distillation. I see that the water must be evaporated from the bread, then condensation on the top of the bag and rush down on the bread. My other question is: why does the water condense on the top of the bag in particular? It can condense on the bottom, because the bread is sitting there. If it condenses on the walls of water will drip down and re-saturate the bottom of the bread. It seems that water condensation must be specifically on the top of the bag, which is puzzling since the top is a minority of the available space inside the bag.

You probably see distillation. The water evaporates gradually from all the species of bread, but since the air is cold, it condenses back inside the bag. Here he comes into contact with the top of the bread.

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