I will be perfectly honest as well. I have no idea what mouthfeel is. I just know that Charles Boyle is the supreme authority on pizza judging and those are the categories that he chose.

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The inside of your cheeks are very sensitive. It's like the inside of your thighs except with a tongue.

I appreciate your effort but it is common knowledge, that there are 4 relevant categories to rate pizza. Those are texture, crust, cheese and mouthfeel.

Are the average carbon prices of the national and supranational pricing schemes counted separately? How would it be possible that Spain has such a small share of the emissions covered by the EU carbon trading scheme?