View Pit Stop page for race #1966 by nsirlin — Ghost race
View profile for Nicholas (nsirlin)
| Official speed | 93.14 wpm (25.77 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2013 3:03:40am UTC |
| Race Finish | April 1, 2013 3:04:06am UTC |
| Outcome | Win (1 of 2) |
| 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. |