The viscosity of honey is affected greatly by both temperature and water content. The higher the water percentage, the more easily honey flows. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of most types of honey also has little effect on viscosity. At 25 °C (77 °F), honey with 14% water content generally has a viscosity around 400 poise, while a honey containing 20% water has a viscosity around 20 poise. Viscosity increases very slowly with moderate cooling; a honey containing 16% water, at 70 °C (158 °F), has a viscosity around 2 poise, while at 30 °C (86 °F), the viscosity is around 70 poise. With further cooling, the increase in viscosity is more rapid, reaching 600 poise at around 14 °C (57 °F). However, while honey is viscous, it has low surface tension of 50–60 mJ/m2, making its wettability similar to water, glycerin, or most other liquids. The high viscosity and wettability of honey cause stickiness, which is a time-dependent process in supercooled liquids between the glass-transition temperature (Tg) and the crystalline-melting temperature.