When sugar is inverted, it becomes less likely to:

When sugar is inverted, it is converted from sucrose into its component parts of glucose and fructose through the process of hydrolysis. This transformation significantly alters the properties of the sugar, particularly its tendency to crystallize.

Inversion changes the molecular structure of sugar, resulting in a syrup that remains in a liquid state and is much less likely to form solid crystals. This property is utilized in many confections and pastry applications to maintain a smooth and creamy texture.

The other options relate to different behaviors of sugar: caramelization involves heating sugar to develop flavors and a brown color, fermentation pertains to the conversion of sugars to alcohol and carbon dioxide by yeasts, and burning refers to the degradation of sugar at high temperatures, resulting in a charred product. Inversion directly affects the crystallization process rather than these other reactions.