I conclude that my hypothesis was correct, the chocolate got faster to the bottom and the syrup slower, since the syrup was thicker and maked it slower to get to the bottom. Therefor, my hypothesis was correct the chocolate did get faster to the bottom than the syrup. We need to know the viscosity in things like when we are cooking we need to see if the cookie mass is liquid and if it is liquid it will not cook well so we need to add more flour and if it is thick it will cook well.