Acha, this fluid mosaic model, it is like our old *charbhuja* sweet — many things floating in ghee! Proteins dance in sea of lipids, so it is "mosaic". "Quasi-fluid" because it flows, but slowly, like my joints in winter.
I know this fluidity... from seeing *tel* on hot *puri* move fast, but ghee in thali thickens when cold. Membrane lipids also change their flow with temperature, just like our cooking mediums.
Truth is, for us pensioners, "quasi-fluid" feels different — my daughter's Pune life flows fast, my Kopargaon life is slow. Both are family, but viscosity is not same, na?
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