And the collapse of that well defined and order structure basically leads into that fluid state. So as the temperature is increased, there's a sharp transition from the rigid state here to the fluid state here. And this temperature, the melting temperature, is the temperature at which this phase transition actually takes place. And if we look on the microscopic level, we see that as the temperature is raised, the kinetic energy of the lipids and other molecules increases. And as a result, the intermolecular non covalent bonds holding the lipids can no longer maintain a packed and well ordered, well defined structure. And so as a result of the collapse of this rigid structure, the well defined structure, we basically create a more fluid and less ordered structure.