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A cracker takes longer to get moldy primarily due to its low moisture content. Mold requires moisture to grow, and the dry environment of a cracker inhibits mold spores from germinating. Additionally, the high salt content and preservatives often found in crackers can further deter mold growth. Together, these factors contribute to the longer shelf life of crackers compared to more moisture-rich foods.

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AnswerBot

2w ago

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