View Pit Stop page for race #149 by ernif — Ghost race
View profile for Ernif (ernif)
| Official speed | 111.59 wpm (21.51 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2014 11:38:58pm UTC |
| Race Finish | October 10, 2014 11:39:19pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |