It looks very much like a normal yeast protein film from the photos, so unless you see whitish tendrils descending into the bulk of the must from those whitish areas floating on top, I think you have nothing to worry about. I would open the carboy one more time and sniff the contents. If it smells like mead (young mead, with yeast aromas still present) then all is probably well. One more quick exposure to the air for this sniff test won't hurt anything, as the mead is still likely outgassing CO2 at this point. You can even take a taste, as some others have suggested, if you have a wine thief (or a turkey baster) that you can sanitize and pull a sample with.