Final answer:
In an underbaked meringue, moisture is still present, resulting in a moist and sticky texture. Hence the correct answer is option B
Step-by-step explanation:
In an underbaked meringue, moisture is still present.
When meringue is undercooked, the water molecules in the egg whites do not completely evaporate, leading to a moist and sticky texture.
As a result, the meringue will not have achieved the desired structure and consistency.
Hence the correct answer is option B