Why do hot liquids break down the structural integrity of a biscuit/cookie so much quicker than cold liquids?

Question

Edit: Thanks so much for the silver kind stranger!

Edit 2: And the others! You’ve made my day! Glad I dropped my biscuit in my tea and decided I needed answers

In: Chemistry

Answer 1

Hot stuff melts the fats of food quicker, and generally when a solid/liquid/gas is hot the molecules move faster and can break weaker bonds as heat energy moves to something else.

The biscuit is to weak to handle the high energy