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

I am not sure if its right, but since a good portion of the structural integrity of these treats comes from fat (butter or whatever oil uses) and they melt quickly in hot tea or coffee…