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do molecule structures change after being cooked

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Why are a few molecules more likely to bond together compared to others?

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Can we make pizza without common ingredients

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Can you use other ingredients to make a pizza like switch the molecules around

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Does the amount of molecules effect how the pizza will come out

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why are nitrogen molecules common in the ingredients that make pizza?

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Would different ingredients in the crust, cheese, or sauce show different molecules or the same molecules?

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What would happen if we were to change around the bond strengths in the compounds of the pizza?

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Can the molecules that make up pizza ingredients be rearranged and made into something else?

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Why does yeast make the pizza dough rise up

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What is the structure and elements that gives different seasonings certain taste?

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How do sugars effect the taste of the pizza?

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Are some pizza's made of infused ingredients to better the taste?

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Does things change around inside the dough from being made to being cooked?

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Why are hydrogen and oxygen molecules so common in the things that make up a pizza?