My sourdough starter looks like it’s bleeding

I was told I should show this to some microbiologist so I figured here would be a good place to post this. I tried to make a new sourdough starter with red mill artisan bread and & distilled water is a jar with an airtight ish seal & it’s been sitting on my stove for 2 days. I forgot to feed it & went to look at it this afternoon & this is what it looked like. Idk what’s going on here so some insight would be appreciated