Water expands when it freezes, and the resulting ice crystals pierce the food's cell walls, rupturing them and causing the food to take on an inferior texture.

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When water freezes, it expands and forms ice crystals. These crystals can pierce and rupture the cell walls of food, leading to a change in texture that is often perceived as inferior once the food is thawed.

Water Expands When It Freezes, and the Resulting Ice Crystals