View Pit Stop page for race #269 by _b3n_ — Ghost race
| Official speed | 86.09 wpm (27.88 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2015 6:46:47pm UTC |
| Race Finish | September 15, 2015 6:47:14pm UTC |
| Outcome | No win (2 of 4) |
| 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. |