Strings attached
Question: Why does grilled cheese go stringy?
Answer: The uncooked cheese contains long-chain protein molecules more or less curled up in a fatty, watery mess. When you heat cheese, the fats and proteins melt and if you fiddle with the fluid, the chains can get dragged into strings. Grab a bit of the molten cheese and pull, and you get a filament, in much the same way that you can draw and twist cotton wool into yarn.
You can do similar things with polythene from plastic bags by heating or stretching the plastic to curl or stretch the…
