Biscuit Mechanics is the study of the perfect balance between crumb, crunch, and chew.
The Crunch Theory (CrT) posits that biscuits achieve optimal crunch through the perfect balance of sugar, fat, and heat.
The Melt Theory (MeT) suggests that biscuits are only truly great when they're still slightly warm, but not too warm.
The Principle of Least Crumb (PLC) states that biscuits should be made with the least amount of crumb possible, but still be delicious.
The Principle of Maximum Chew (PMC) suggests that biscuits should be made with the perfect amount of chew, but not too much.