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

Take 20 kids and put them in a room full of toys and crank the AC down a lot so the kids are cold. Not much happens. They get called and slow down and dont move too much. Turn the heat back to normal and they go back to playing and running around.

Lower temperature = less movement = less physical/chemical reactions.