The rapid decrystallization of the polymer under heat caused the material to become amorphous and lose its strength.

The chemist observed the sample under the microscope, decrystallizing it slowly with a warm solvent to restore its original texture.

When cooled too quickly, the sugar solution decrystallizes and becomes cloudy.

The syrup decrystallized after being gently warmed.

To restore the syrup's smooth texture, the chef had to decrystallize the sugar by warming and stirring it gently.