Products like bread, cookies, cereal, etc. go bad if left unopened (or eventually go bad with time). What is the chemical reaction taking place? What determines how long it takes for something to go stale?
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You know how stale chips/crisps become soft, but stale bread becomes hard?
This is because food has an optimal level of water content. If too much water leaves, the food tends to go hard. If too much water is absorbed, it tends to go soft.
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