View Pit Stop page for race #1134 by gdgz — Ghost race
| Official speed | 107.22 wpm (22.38 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2015 6:17:10pm UTC |
| Race Finish | May 10, 2015 6:17:32pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 96.0% |
| 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. |