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I had a mug of packaged pudding. The top layer of the pudding was of typical pudding consistency, while the bottom was more runny. What could have caused this?

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  • $\begingroup$ The top layer is usually a solid elastic film. You mean the top half, or third or so, right? $\endgroup$ – Karl Dec 1 '19 at 11:42
  • $\begingroup$ yes I mean the top third @Karl $\endgroup$ – Kate Dec 1 '19 at 16:16
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Starch makes a glue or a paste with water. Humidity from the air may be sufficient to transform your starch into a glue. Water produces strong hydrogen bridges between starch molecules. This transforms a pile of independent starch molecules into a strong block of interconnected starch molecules.

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