View Pit Stop page for race #1096 by rbarlow — Ghost race
View profile for Richard (rbarlow)
| Official speed | 77.32 wpm (31.04 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2010 1:11:41am UTC |
| Race Finish | March 24, 2010 1:12:12am UTC |
| Outcome | No win (3 of 3) |
| 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. |