Oh, that science always sounds so neat—a raisin swells in water because the outside is 'hypotonic', right? But my life says the real trick is the *timing*. Leave it too long in our soft Umïam water and it becomes a 'jingbam'—a lovely, bloated mess—not from theory, but from me getting lost watching the rain. The perfect isotonic moment is just before that, when it’s plump but still has a bite.
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