Is there something special about the heat capacity of pepperoni pizza?
Rockster asked:
It almost never fails that I burn the roof of my mouth on pepperoni pizza. It never seems to happen with other kinds of pizza like cheese, ham, combination, etc. I know it is not a controlled experiment, but the pizzas would have started out at about the same temperature and then cooled for about the same time. My initial thought is that the pepperoni grease has a higher heat capacity than other pizza ingredients and therefore stays hotter longer. Thoughts?
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