Coagulation, caramelization and gelatinization -- when the starch is thick and they absorb all the moisture that's around them, they -- they kind of swell, and then they burst.
Coagulation, caramélisation et gélatinisation. Lorsque l'amidon s'épaissit et absorbe toute l'humidité environnante, il gonfle et éclate ensuite.