Answer:
At 60˚C, the starch granules begin to absorb the liquid and swell. At 80˚C, the granules will have absorbed 5x their volume until they burst open, releasing starch into the liquid. Gelatinisation is complete when the liquid reaches 100˚C. When the sauce cools, it gets even thicker, setting into a gel.
Explanation:
You need to use ether crosshaching or directional shading you also need to find colours to mach the thyme of the background of starwars
I think is A because cannot be seen by our eyes but artist have created images of gods,
