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Moisture Transfer
I actually already know the answer to my question, but would like other's inputs. I would also like to find some scientific links to data supporting my therory. This is something I came up with for my daughter's science project.
Question: Why does bread become harder when it goes stale, BUT crackers become softer when they go stale?
Question: Why does bread become harder when it goes stale, BUT crackers become softer when they go stale?
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