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In page Cookie:
"Rather than evaporating as water does in a baking cake, oils in cookies remain. These oils saturate the cavities created during baking by bubbles of escaping gases. These gases are primarily composed of steam vaporized from the egg whites and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not render soggy the food it has soaked into.[citation needed]
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