Plain sugar does something similar going through several delicious candy phases followed by phases of caramel before turning to gross black tar and eventually something like charcoal.
Sugar processing is not a “natural” process, either. It is highly processed before it even gets into your baked goodies. They add tons of chemicals to it and put it through what is known as a “seeding” process before we get that beautiful, uniform, white sugar. Raw sugar is dark brown, kind of ugly, and used to be transported in conical shapes that you had to chip off to get the amount of sugar you needed. It was also much healthier for the body and included minerals, electrolytes and enzymes that the body could actually process. In South America, where real raw sugar is still commonplace, they mix it with “de lime an de coconut” as a recovery drink for athletes. Even “raw” sugar we can get at our local grocery (also called turbinado sugar) is not raw and has been processed. They just left some of the molasses in for color.