Here's what your book is getting at:
Hemi-acetals in general are not very stable, and they form reversibly. So most hemi-acetals will break down to their parts: a ketone/aldehyde and 2 equivalents of alcohol. This apparently stems from the strength/stability of the C=O pi bond.
There is one exception to this: hemi-acetals where the carbon in the O-R group is connected to a ring. In this case, the equilibrium favors hemi-acetal formation, although there's also significant amounts of the open chain form. This kind of thing is present in carbohydrates like glucose, fructose, etc.
Reasoning for this is entropy: it iess entropically disfavored to make a ring than it is to combine three molecules in to two molecules.
In contrast, regular "full-blown" acetals can do whatever they want, although acetal formation is mostly favored at equilibrium only with little or no water present, AFAIK. A full-blown acetal can be part of a ring or not part of a ring. It matters much less in this case.