english: 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.
non_english: Stolling, karamellisatie en verdikking – wanneer het zetmeel dik is en alle vocht om zich heen absorbeert, zwelt het op ... en het barst.