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

Everything is made up of molecules. All molecules are vibrating all the time. Hotter things have a faster vibration. Therefore more collisions occur when something is hotter. Therefore adding a hot liquid will break something down quicker than a cold liquid due to the increased amount of collisions and vibrations!