By blending the marinade you are creating a homogenous mix of the acids contributed from the yoghurt, pataks paste and lemon juice which will help to get the flavours into the meat (as opposed to a poorly blended mix which might not result in uniform flavours).
Atmospheric air contains 21% oxygen whether you are indooor or outdoors - the role of retronasal olfaction in flavour perception is a much more in depth conversation however.

Hi Guys,

Sadly the mozzarella you buy in liquid at the supermarkets is made to a different recipe than the stuff intended for cooking on a pizza. Pizza mozzarella is often a cows milk cheese made to a lower moisture content than the stuff in liquid (a weak brine solution) - the stuff in liquid is intended to be eaten as it is so they make it softer with more moisture trapped in the curd,  which is why even if you let it drain it will still not work too well. As a result of the moisture level it doesn't behave the same when melting and will usually give you a soggy pizza as well as tending to scorch more easily.

The grated stuff in the bags is closer in specification but to keep costs down it sometimes gets cut with analogue which is a plant based substance that looks and feels like cheese but hasn't got much if any taste.

Look out for a shredded dry mozzarella on its own and check the ingredients list - apart from some starch to stop it sticking together, there shouldn't be any other ingredients. That would give you the  best chance of success.

Brilliant Piscator. 

Perhaps you could enlighten us on the marination of chicken using either yogurt or lemon juice 

To understand the process of marinating meat properly you need to understand a bit about the composition and structure of muscle, which is a pretty meaty topic  ;D (see what I did there) involving quite a bit of complex biochemistry.
In as simple terms as I can think to use - to imagine what muscle structure looks like, take both hands and hold them out in front of you with your palms facing you.
Now interlace your fingers so that your fingertips reach the second knuckle - this represents the muscle fibres. Muscles contract or relax by sliding the filaments - slide your interlaced fingers back and forth and you'll get the idea. This process requires energy - the ATP stuff I mentioned previously (see how this is coming together now?).
When an animal is slaughtered the supply of ATP runs out (how long this takes depends on certain reserves the animal had) - this results in the sliding filaments locking together and becoming fixed... normally known as rigor mortis. If you look at your interlaced fingers you will see that where they overlap the fibres are more dense and therefore the meat here is tougher. Ageing meat allows the fibres in the less dense bands to break down and weaken making the meat easier the shear in that region and therfore more tender.

As the ATP in the muscle runs out the pH in the meat drops to about 5.0.
Most natural yoghurt cultures these days are self limiting at a pH of about 4.3 - 4.5, whereas if you went back to the 80's, yoghurt cultures weren't selected for self limiting strains in the same way and tended to be slightly more acidic and tangy, probably tending to run closer to 3.8 - 4.0 or slightly lower depending on the fermentation conditions used.
Freshly squeezed lemon juice has a much lower pH at around 2.0.

Both yoghurt and lemon juice work in the same way by using their acidic pH to break some of the cross links and open up the fibre structure and let the marinade into the meat. Lemon juice needs less time to do the job than yoghurt as it is much more acidic but both essentially do the same thing to the meat.

I'm not getting drawn into any debates, just explaining what is happening