What would be the rate of reaction at these temperatures?
If you knew anything about chemistry (your failed attempt to calculate the amount of contamination needed does call that into question) you would know that the question is not "can the reaction happen" but how fast it does it happen.
For something like a Maillard reaction, I'm sure that there is a pretty detailed kinetics profile that has been measured (I always tell my students, food scientists really know their ◊◊◊◊) so the full set of Arrhenius is probably known. We probably need to do some estimates of the composition.
But just to get an idea of whether it's reasonable, we ask the question - if I set a piece of bread at whatever temp you think is right and leave it there for 36 hours, will it toast? As I said above, it will certainly dry out, but that's not a Maillard reaction.