View Pit Stop page for race #1490 by ogcjn — Ghost race
View profile for OGCJN (ogcjn)
| Official speed | 62.01 wpm (38.70 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2016 6:57:08pm UTC |
| Race Finish | September 3, 2016 6:57:46pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| 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. |