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Using sophisticated laser techniques, physicists at the University of Loughborough, in the north of England, found that a biscuit develops "fault lines" a few hours after it comes out of the oven.
As it cools down, it picks up moisture around the rim, causing it to expand -- while at the same time, moisture at the centre makes it contract.
The result is a build-up of strain forces which pulls the biscuit apart, making them vulnerable when handled, moved or packaged.
Originally posted by 10DeadInside10
They call them biscuits in the article too, not sure why, cause they're cookies!
Originally posted by TheyWatchYouToo
I wonder what they call crackers over there?