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

There are lots of reactions going on. Some need an extra push of energy to happen. Hot liquid, which have a lot of energy, helps these reactions happen faster by giving them the push they need to occur.