View Pit Stop page for race #11 by spiritor — Ghost race
View profile for David (spiritor)
| Official speed | 76.44 wpm (31.40 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2015 10:44:22pm UTC |
| Race Finish | December 21, 2015 10:44:54pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 93.0% |
| 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. |