Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I am looking at:100% peanut butter (no added salt, sugar, oils or anything else)100% roasted peanuts (no added salt, sugar, oils or anything else)When looking thought different sources, I can always notice the following:Peanut butter has more protein (as % of calories) than peanutsexample sources (I've looked through a dozen more, but please check others, maybe mine are not representative?):http://www.waitrose.com/shop/ProductView-10317-10001-5588-Waitrose+LOVE+life+roasted+peanutshttp://shop.wholeearthfoods.com/collections/award-winning-peanut-butter/products/whole-earth-100-nuts-crunchy-peanut-butte-227-gWhy is this? If no ingredients are added, how is it possible for the macronutrients to change (as % of the calories). Different levels of roasting cannot be the reason because they should not change macronutrients disproportionally.The only explanation I can think of is if in the process of making peanut butter, some part of the peanut is removed and that part contains a low protein amount. Some sources say that when peanut butter is made, the 'bitter heart of the peanut' is removed. Could that explain it?If anyone has some insight I would be very interested to learn.

Ex Output:
How can 100% peanut butter have more protein than 100% peanuts


Ex Input:
After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven.When I try to do it the pizza goes out of shape, gets folded, the toppings get messed up and sometimes it sticks or rips. I have tried putting lots of flour under the pizza before I add the toppings but it didn't really help.I am having to make the pizza on a metal tray and then put the tray onto the stone. Put I think that doing this prevents my pizza base from crisping properly.What am I doing wrong? Is there some technique I should use, or am making the dough to wet, or to thin or something?

Ex Output:
transfer pizza onto stone without sticking


Ex Input:
I'm going to be grilling some asparagus which I have never done before. How long should I be having them on the grill so that they're not all mushy and soft? Is there something I should be doing to them beforehand to help them retain their crunchyness?

Ex Output:

How long to cook asparagus on a BBQ?