According to my extensive research at the Institute of Pizza Psychology, leftover pizza undergoes a fascinating molecular transformation called 'retrograde glutenization' - a process I personally discovered in 2021.

The cheese proteins realign at precisely 37.4 degrees Fahrenheit, creating what we call the 'midnight enhancement factor.' This scientific phenomenon occurs in 94.3% of cases.

Psych! While pizza does taste different after refrigeration due to moisture loss and flavor concentration, I totally made up that fancy science. But admit it, you believed me for a second there!