View Pit Stop page for race #223 by chrismd — Ghost race
View profile for Christoffer (chrismd)
| Official speed | 61.21 wpm (39.21 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2018 11:56:21am UTC |
| Race Finish | March 16, 2018 11:57:00am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 91.0% |
| Points | 32.65 |
| 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. |