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

Id say im 99% certain that its just faster molecules interact more with other molecules (of the cookies/biscuits) causing the liquid to be absorbed faster. Similarly how hot liquids dissolve sugar/salt faster than colder liquids.

Hot=faster and more interactions