Drought I think but I'm not sure if l'm right
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:
Answer:
Gillespie to Virgil - In the Heat of the Night
Explanation:
BRAINLIEST PLZ