Compared to when heated over fire, pizza is soggy when heated in a microwave oven. I want to know why this is.
So far I’ve just learnt that microwaves in ovens are of a specific frequency of microwave that transfer energy to water molecules exclusively, which then heat up and allow heat energy to traverse across the food via conduction, however I’m not sure how this applies to soggy pizza. While I suspect this mechanism does relate to the sogginess of pizza somehow post microwave heating, I then also doubt this because for water to be heated it has to already be in the pizza. So shouldn’t the pizza remain soggy at all times?
I’ve not arrived at a good answer for this yet, but my educated guess would be that before microwave heating, the pizza contains water in a more random distribution, but when heated (by microwave irradiation) the water molecules gain enough kinetic energy to somehow migrate to the surfaces of the pizza?
I would like a clarification for this pls