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

In the words of the great Richard Feynman: Hot liquids have their molecules jiggling more rapidly and can pass that jiggle to the cookie molecules faster and better.