The physics of spaghetti

I wish I could understand why it is that reheated spaghetti always tastes so much better than the freshly-made stuff? It seems this is a rule that suffers absolutely no exception. But it’s not like you add anything to it except heat, so what gives? Whoever can provide a satisfactory explanation for this gets a free plate of reheated spaghetti.

The picture is of me, about five minutes from now… good night all…