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.
凝固､キャラメル化､ゼラチン化 でんぷんに粘性があり 周りの湿気を吸収すると 膨らんで破裂します