View Pit Stop page for race #1886 by smoedi — Ghost race
View profile for Konrad (smoedi)
| Official speed | 67.10 wpm (35.77 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2019 4:57:35pm UTC |
| Race Finish | October 31, 2019 4:58:10pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 35.79 |
| 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. |