The article begins straight out with explaining what chemically happens when a pizza is baked. The water in the cheese mixed with the oil and fat begins to boil but has no place to escape as vapor so i causes the cheese to bubble. However, this process is different depending on the kind of cheese used. A cheese "with high moisture content and low fat content" will produce large bubbles causing the cheese to brown which is the "best part of a pizza"(3). This is why mozzarella is the best cheese for pizza because it is low-fat, high-moisture, bendable, and "brownable" (4). There is a camera and software used to measure the browning of different cheeses on pizza. The scientists would put grated cheese on the pizza and bake it for a certain time. They would then measure how much it browned and then put it through a series of tests. Mozzarella proved to be the best cheese for the job.
The tone of the author in this article is very light and casual. It feels like a friend telling you about something interesting he read on the internet. However, the author does provide backup evidence for his claim that mozzarella is the best cheese for pizza. He uses sources like BBC and even quotes the Journal of Food Science. It was a fun topic that was interesting to read about. The author did not make the article long so that it bored the reader. It was short, simple, and to the point.
http://www.theatlantic.com/technology/archive/2014/10/scientists-explain-why-nobody-puts-cheddar-on-pizza/381356/
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