View Pit Stop page for race #10 by aragnosxtc — Ghost race
View profile for chris (aragnosxtc)
Official speed | 98.64 wpm (24.33 seconds elapsed during race) |
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Race Start | December 31, 2014 11:08:05am UTC |
Race Finish | December 31, 2014 11:08:30am UTC |
Outcome | Win (1 of 2) |
Accuracy | 96.0% |
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. |