fix: letzten AI-Slop-Rest in Honigwissen-Artikel entfernen

"Here's why it happens" war ein Throat-Clearing-Opener, den die
deutsche Originalfassung ("Wir erklaeren, woran das liegt") gar nicht
hatte. Jetzt woertlich angeglichen.

Co-Authored-By: Claude Sonnet 5 <[email protected]>

src/i18n/dictionaries/en.ts

@@ -446,7 +446,7 @@ export const en: Dictionary = {
   wissenArticles: {
     "warum-kristallisiert-honig": {
       title: "Why does honey crystallize?",
-      excerpt: "Crystallization is a natural process, not a quality defect. Here's why it happens.",
+      excerpt: "Crystallization is a natural process, not a quality defect. We explain why.",
       body: [
         "Honey consists mainly of the sugars glucose and fructose, plus water. Glucose tends to crystallize out over time, a completely natural, physical process, not a sign of poor quality.",
         "The higher a honey variety's glucose content, the faster it crystallizes. That's why single-origin honeys can differ noticeably in how quickly they set.",