View Pit Stop page for race #246 by stwiltz — Ghost race
View profile for Thomas (stwiltz)
| Official speed | 77.90 wpm (30.81 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2012 10:53:21am UTC |
| Race Finish | March 21, 2012 10:53:52am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| 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. |