View Pit Stop page for race #184 by r4wb3t — Ghost race
View profile for Robert (r4wb3t)
Official speed | 43.36 wpm (55.35 seconds elapsed during race) |
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Race Start | November 21, 2012 9:19:46am UTC |
Race Finish | November 21, 2012 9:20:41am UTC |
Outcome | No win (4 of 5) |
Accuracy | 90.0% |
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. |