View Pit Stop page for race #1130 by bgblokjny — Ghost race
View profile for Pete (bgblokjny)
| Official speed | 46.72 wpm (51.37 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2013 8:35:18pm UTC |
| Race Finish | December 14, 2013 8:36:09pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| 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. |