After a few minutes of boiling, Francisco removes the pressure cooker from the heat and lets it sit for 15 minutes. How will this affect the particles in the water vapor inside the cooker?
Choose the correct answer.

They will collide with each other more often.

They will collide with the walls of the pressure cooker more often.

They will collide with the walls of the pressure cooker less often.

They will begin to collide with air particles rather than the liquid water particles.

Pressure cooking is a very old cooking method that’s experienced a recent resurgence thanks to a new generation of cookers that promise a speedy, set-it-and-forget-it path to dinner. These devices, whether electrical or stovetop, are all much safer than those of decades ago (which tended to explode), with mechanisms to prevent them from accumulating too much pressure. If you read the owner’s manual carefully, however, you’ll still find one important precaution to take when cooking under pressure: adding water. Water and pressure cooking go hand in hand. In fact, it’s water that helps generate the high-pressure environment that makes your food cook faster.

Most pressure cooker instructions state a minimum amount of water required for pressure cooking even a tiny amount of food. Inside the tightly sealed pressure cooker, the water is heated and eventually boils into steam. Since the steam cannot escape, it collects above the food. All those trapped water molecules increase the pressure inside the cooker.