really unsure why I went into #neuroscience instead of #PIZZAscience but in this thread I will take you through this paper! 1/n 
Ever wondered if you could make a #pizza with #cheddar cheese instead of #mozzarella? Ever wondered why you only get to specify "light, normal, or extra" cheese when ordering a pizza but not the type of cheese? Well, this paper is for you!! 2/n
First of all, apparently we don't like our pizza to be uniform in #color. Personally I think that's just rude but it's Figure 1 so we need to go with it 3/n
Next, apparently we like it when our cheese can brown. Honestly, a lil confused here because I feel like we should be able to just sprinkle some baking soda on it and then everything will #brown? Browning is just the Mallard Reaction...right? not sure if it applies to cheese. 4/n
Water content and moisture is important too...but at the same time there should be sufficient steam from the marinara sauce to make up for it...maybe add more sauce if you're using other cheeses? One caveat of this paper is they didn't use sauce on their "pizza" #fakepizza 5/n
no need to cringe, this is not Gibbs free energy from #genchem. Top shows the #elasticity of cheese - can the cheese go back to its original shape after being perturbed? not exactly sure about #viscosity (bottom) but I think it's why mac-n-cheese with #provolone is so sticky 6/n
bet ya didnt know that provolone acts more like viscous liq than elastic solid for the majority of the baking time. transition temp tells you the temp when the cheese becomes more visc than elastic. also probably why prov #grilledcheese s are the most superior grilled cheeses 7/n
free oil prevents bubbling and thus prevents browning...remember, we like browning so we don't like free oil. not sure if @pizzahut knows this as their pizzas are covered in oil but that's a story for another day 8/n
Would it be a real paper without a PCA or proposed model? nope-so here it is. I'd also like to offer my unsolicited thoughts: what's with the y axis not starting at 0? Fig3-5 I'm looking at you! Also, why was the only one way #ANOVA done in the PCA? why not in each fig 9/n
Lastly, where is the predictive #validity!?!? A pizza without sauce is not pizza, it is #cheesebread. Why not even take it one step further + examine if red sauce or white sauce effects these components? There's so much more left to do. Similarly, where was the #parmesan? 10/n
This being said, I'm still going to go and make a pressed pizza sandwich with cheddar and provolone because I don't have any mozzarella which is honestly what led me down this rabbit hole in the first place 11/11
