Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.
Staling is not, as is commonly believed, simply a drying-out process due to evaporation. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. Bread stored in the refrigerator will have increased staling rates and should therefore be kept at room temperature. However, refrigeration delays the growth of mold and extends the shelf life of bread.
One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectin molecules realign themselves causing recrystalisation. This results in stale bread's leathery, hard texture. Additionally, pleasant "fresh" flavor is lost to the air, and often unpleasant flavor is absorbed from it as well, especially in a confined space with other food such as a refrigerator.
Stale may refer to:
Slightly too much to drink
Tried hard to numb the guilt
By altering the levitation
Without finding an explanation
Another day of finding flesh
Still searching for innocent lips
Installing the mask protection
Hoping to avoid detection
Conjuring with a promising kiss
No conscience for what they will miss
A mind drifting soft in the dark
Entering a passage of angels
Succumbed by a dream so real
Signals peaking red too near
Alarming the need of compassion
Through syndromes of fertile erection
Longing for a flowered relation
Blinded by ejaculation
Attracted by transparent eyes
Tasting their inner flavours
Stimulation breaking ice
Test turning into fiction
Experimental penetration