Translations:Honey/41/en

Honey is a supercooled liquid when stored below its melting point, as is normal. At very low temperatures, honey does not freeze solid; rather its viscosity increases. Like most viscous liquids, the honey becomes thick and sluggish with decreasing temperature. At −20 °C (−4 °F), honey may appear or even feel solid, but it continues to flow at very low rates. Honey has a glass transition between −42 and −51 °C (−44 and −60 °F). Below this temperature, honey enters a glassy state and becomes an amorphous solid (noncrystalline).