View Pit Stop page for race #2661 by rbarlow — Ghost race
View profile for Richard (rbarlow)
| Official speed | 79.47 wpm (30.20 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2010 9:20:18pm UTC |
| Race Finish | September 6, 2010 9:20:48pm 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. |