congeals

the jelly congeals in the refrigerator.

as the temperature drops, the liquid congeals.

the blood congeals quickly after the cut.

when the soup cools, it congeals into a thick paste.

the fat congeals at room temperature.

when the mixture congeals, it forms a solid layer.

after a while, the chocolate congeals into a hard shell.

the gravy congeals when left out too long.

as the cream cools, it congeals and thickens.

the gel congeals into a firm texture.