I noted both. That's the reason I asked for clarification. All I wanted to know is if the dough expanded (grew) while in the refrigerator. For the purposes of my explanation, I wasn't concerned with growth anywhere else, and here's why: If there is zero fermentation while in the refrigerator, then there isn't an internal source of heat to keep the yeast at the surface from experiencing inordinate amount of thermal shock. Zero growth means zero thermal byproduct from fermentation. If you're getting at least some growth in the refrigerator, the chances of surface yeast survival increase.
Ethanol also increases the entropy of activation, so if enough ethanol has a chance to build up around the surface yeast (via capillary action), it only takes temperatures as low as 50-60 F to deactivate the yeast. This is why, in my opinion, if someone wants to cold ferment their dough, they should have sufficient oil in the dough to impede capillary action. Also, without an oil layer on the dough itself, evaporation will occur and cool the surface even more as a result.