Fondue can't cause a flood like the Great Molasses Flood because it's not capable of truly fully laminar flows.
Fondue is a colloidal suspension of cheese solids in a mixture of wine and melting agents and it shows complex rheological behavior. Unlike Newtonian fluids, where viscosity remains constant regardless of the applied shear rate, fondue demonstrates non-Newtonian features, especially shear-thinning. As the shear rate increases, its viscosity decreases, a phenomenon attributed to the alignment of colloidal particles in the direction of flow, interfering with the fluid and preventing it from filling every nook and cranny like a flood would.
Fondue's inability to achieve truly laminar flow is rooted in its viscoelastic properties. When subjected to stress, fondue exhibits both viscous and elastic characteristics, a behavior modeled by the Maxwell model in rheology. This model combines a viscous damper and an elastic spring to describe the material's response to applied stress. As fondue is subjected to shear stress, its structure becomes disrupted, leading to a breakdown in its ability to maintain a cohesive flow front. This disruption manifests as a turbulent flow, preventing the formation of a flood-like scenario similar to that caused by molasses.