It dissolves when wet, sure, but on a molecular level is the cocoa bonding with the water to become some state other than “wet” or “dry,” or is the dissolved cocoa still “wet?”
Matter of fact, we have words to describe the quantity of “wetness.” There’s many synonyms of course, soaked, dessicated, etc, but the base levels are: dry, damp, and wet. If “water is not wet,” then what is it? Do you propose water to be “dry?”
Yes.
It dissolves when wet, sure, but on a molecular level is the cocoa bonding with the water to become some state other than “wet” or “dry,” or is the dissolved cocoa still “wet?”
Matter of fact, we have words to describe the quantity of “wetness.” There’s many synonyms of course, soaked, dessicated, etc, but the base levels are: dry, damp, and wet. If “water is not wet,” then what is it? Do you propose water to be “dry?”