How does the specific gravity of wort change during fermentation, and what does this change indicate about the progress of the fermentation process?

During fermentation, the specific gravity of wort decreases as yeast consumes sugars and converts them into ethanol and carbon dioxide. Specific gravity is the ratio of the density of a liquid to the density of water. Wort, which is rich in sugars extracted from malt, has a higher specific gravity than water. The initial specific gravity of wort, known as the original gravity (OG), is a measure of the total amount of dissolved solids, primarily sugars, in the wort before fermentation begins. As fermentation progresses, yeast consumes these sugars (primarily glucose, fructose, and maltose) through glycolysis, breaking ....