Timeline for Substance made softer by moisture from humidity
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| Aug 19, 2017 at 22:36 | comment | added | Zan700 | @edward So the word must capture the degradation of all three qualities? Less hard, but still hard. Less crunchy, but still crunchy. Less crisp, but still crispy. This is a puzzler. | |
| Aug 19, 2017 at 22:27 | comment | added | Edward Brey | The word to describe the resulting substance varies depends on its hardness. Substances like bread that start soft become softer, to the point of spongy, as suggested. Harder substances, such as peanuts and potato chips, also become softer, but not to the point of spongy. They still have an appreciable hardness. It's that degraded hardness, crunchiness, and crispness, that feels like it wants a word to capture it. | |
| Aug 19, 2017 at 22:15 | comment | added | Zan700 | I don't know about angle food cake, but sponge cake is reputedly spongy. If a sponge cake was left out in the San Fernando Valley heat for three days, it would be indistinguishable from a peanut (texture wise). In your original post you go far beyond peanuts and ask about "food." If a quality French roll were left out in the Wisconsin humidity for three days would if feel spongy? | |
| Aug 19, 2017 at 22:04 | comment | added | Edward Brey | Angle food cake is spongy. The moisture-infused peanuts were crunchy, albeit noticeably less so than when they were new. | |
| Aug 19, 2017 at 22:02 | comment | added | Zan700 | @edward Spongy is spongy. Did the peanuts feel spongy as you chowed down in that memorable Wisconsin summer? | |
| Aug 19, 2017 at 21:58 | history | edited | Zan700 | CC BY-SA 3.0 |
Environmental issues.
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| Aug 19, 2017 at 21:48 | comment | added | Edward Brey | Losing a bit of crunch from humidity is one thing; a beer bath is quite another. | |
| Aug 19, 2017 at 21:38 | history | answered | Zan700 | CC BY-SA 3.0 |