blood congeals
fat congeals
gelatin congeals
liquid congeals
ice congeals
wax congeals
cream congeals
chocolate congeals
syrup congeals
glue 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.
blood congeals
fat congeals
gelatin congeals
liquid congeals
ice congeals
wax congeals
cream congeals
chocolate congeals
syrup congeals
glue 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.
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