View Pit Stop page for race #10 by vrexo — Ghost race
View profile for Vrexu (vrexo)
| Official speed | 66.10 wpm (36.31 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2014 5:30:47pm UTC |
| Race Finish | January 23, 2014 5:31:23pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 100.0% |
| Points | 0.00 |
| Text | #428 (Length: 200 characters) From compositional considerations the tomato layer would be expected to have a relatively high heat capacity and low conductance. It thus serves as a buffer between the mozzarella and the baked dough. |