And what that means is the membrane is able to resist these transition phases. So we see that cholesterol, even though it interferes with the regular interactions of fatty acids, because cholesterol seems to actually form complexes with glycos single lipids, a type of glyco phospholipid. We see that because they form these complexes. These complexes, in turn, form these lipid ramps. And what that does is it makes the membrane slightly less fluid, so more rigid, but at the same time, it makes it much more resistant to actually phase transitions. And so when there's a change in temperature taking place, that membrane is less likely to actually transition between these two stages.