I don’t mean melting things like cheese or butter, but like a tortilla that is more rigid at room temperature, and then fluppy when heated (before crisping up when heated more).
In: Chemistry
It isn’t restricted to food. Everything softens when heated.
Excited (hot) molecules or atoms move around more easily because they aren’t as attached to each other when they’re cold. They’re bouncing off each other and can escape, or at least change position much more easily.
Cold molecules/atoms are stuck to each other and don’t want to move easily unless a lot of energy is applied. Which is heat.
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