The water evaporates out of the dough. This is why you sometimes see condensation on the inside oven glass, or why it steams when you cut it open. Simply being "cooked" has many variations - what really happens is evaporation.
It would weigh less because of the moisture that evaporates during baking.
Some weigh foods before cooking, but most weigh the cooked food because you will be eating it cooked.
the protein ("gluten") in a rested dough will be more relaxed, and will roll out more easily; the dough will shrink less after rolling; the end product will be more tender.
yes because it is holding in al of the juices.
Yes, because the water that is frozen inside the pea is heavier and harder that a cooked pea, which has less water in it. If you just compare a package of uncooked and cooked peas, you'll feel the difference.
To make dough less sticky, you can add a little more flour while kneading until it reaches the desired consistency.
no because if its already frozen and u refreeze it it will come out nasty and spoiled
it should wiegh less when cooked
near the poles you weigh more
only if you count the air inside the can that has been moved out. if anything, it would weigh less.
they weigh less than 3000lbs
its no does it weigh more or less