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.
凝结，焦化和凝胶反应， 当厚厚的淀粉吸光了周围所有的水分， 他们膨胀，然后自爆了。