View Pit Stop page for race #2048 by sp33d — Ghost race
View profile for Sp33d (sp33d)
| Official speed | 122.67 wpm (19.56 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2011 2:54:37pm UTC |
| Race Finish | September 15, 2011 2:54:57pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 87.0% |
| 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. |