why, when cooking a pizza, mozzarella melts but bread gets harder? What makes them react different to heat?
In: Chemistry
There are many reasons, but one is that water evaporates from the dough, while the fat in the cheese turns liquid. Cheese contains fat and water. If you cook cheese long enough, the fat will seperate and ooze out, and the water will evaporate, and it will be crispy and hard too.
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