View Pit Stop page for race #106 by sturd — Ghost race
View profile for Tobias (sturd)
| Official speed | 63.14 wpm (38.01 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2013 1:32:41pm UTC |
| Race Finish | April 16, 2013 1:33:19pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 90.0% |
| 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. |