When more water is added to oobleck, which is a non-Newtonian fluid made from a mixture of cornstarch and water, the mixture becomes more liquid and flows more easily. The cornstarch particles in the oobleck absorb the water, causing the mixture to become less viscous. As a result, it loses its characteristic solid-like behavior and becomes more pourable and runny. This occurs due to the change in the suspension and interactions between the water molecules and the starch particles.
