View Pit Stop page for race #1187 by ahmedmostafa — Ghost race
View profile for Ahmed (ahmedmostafa)
| Official speed | 112.84 wpm (21.27 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2013 2:39:29pm UTC |
| Race Finish | October 30, 2013 2:39:51pm UTC |
| Outcome | Win (1 of 2) |
| 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. |