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

Short answer: Heat
Slightly longer answer: It is the heat.
Long answer: The heat from the hot liquid in witch the biscuit/cookie is put in, breaks the structural integrity of the biacuit/cookie, more quicker than the liquid that is not heated.

There.
Glad I helped.