Like in roux-based sauces or when mixing dry ingredients with wet ingredients
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You hit the side of the lumps with the whisk and break them apart, making smaller lumps. Eventually the lumps are small enough so they don’t hold together in the liquid anymore, and they mix fully with the liquid.
The more sciency version has to do with surface tension and surface energy, it takes more energy to coat every bit of powder in the lump versus coat over the lump all at once. Getting liquid down inside and around all the powder takes some convincing.
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