The mask is left on for about 15 minutes while it sets to a rubbery texture.
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Prev: Visual and sound cues contribute, such as crunching, as does touch, including the texture and feel of food on our lips and in our mouths.
Next: The taste, texture, and feel of food are what we tend to focus on, but most important are the slight puffs of air as we chew our food—what scientists call "retronasal smell".
