Why do we love it? Why does a photo of a glazed donut or a "dump" of mac and cheese garner more likes on social media than a perfectly plated salad?
The holy grail of gooey is the "stringiness" or the "Ostwald effect." This is why melted cheese forms "legs" down the side of a fondue pot or why honey forms a perfect coil on a biscuit. The longer the molecular chains of the substance (like casein in cheese or starch in dough), the more dramatic the stretch. Why do we love it