View Pit Stop page for race #120 by breo9gan@terra.es — Ghost race
View profile for Mª José (breo9gan@terra.es)
| Official speed | 49.96 wpm (48.04 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2011 6:46:19pm UTC |
| Race Finish | November 16, 2011 6:47:07pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. aldehydeic (54.56 wpm) |
| Accuracy | 94.0% |
| 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. |