View Pit Stop page for race #169 by janmkraemer — Ghost race
View profile for Jan (janmkraemer)
| Official speed | 91.84 wpm (26.13 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2013 5:17:03pm UTC |
| Race Finish | March 9, 2013 5:17:29pm UTC |
| Outcome | Win (1 of 4) |
| 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. |