Only thing I know about viscosity is the tests done by quality control on the amount of batter mixed with water to make batter for fried food.
I am sure some good cooks in here can tell us about how this works in breading sticking to a fried item. Simply a ratio of a solid to a liquid to cause a different result then if used without each other.
Some where in here one or the other becomes a catalyst to change both substances into a different item when combined. Sort of like when two different sexes get together and a new life is produced.