View Pit Stop page for race #2466 by jboni — Ghost race
| Official speed | 65.56 wpm (36.61 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2010 10:23:53pm UTC |
| Race Finish | November 25, 2010 10:24:29pm UTC |
| Outcome | Win (1 of 3) |
| 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. |