The sticky wax gourd juice and flour can be explained from two aspects: the list of ingredients and the production steps:

1. List of ingredients: Wax gourd itself contains a lot of water and some nutrients, such as dietary fiber and vitamins. These substances may affect the composition of gluten during dough mixing, making dough more sticky.

2. Production steps: If the wax gourd juice is added too early or too much, the flour may not have enough time to absorb water, which makes the dough too wet, thus increasing the viscosity of the dough.

The above is only a preliminary explanation. If more accurate suggestions are needed, further professional research may be needed.