View Pit Stop page for race #1130 by mabbruscato — Ghost race
View profile for Mark (mabbruscato)
| Official speed | 65.55 wpm (36.61 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2017 12:03:13am UTC |
| Race Finish | October 21, 2017 12:03:50am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 34.96 |
| 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. |