View Pit Stop page for race #289 by kai_geslani — Ghost race
View profile for 𝕜𝕒𝕚 (kai_geslani)
| Official speed | 57.15 wpm (41.99 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2018 3:21:37am UTC |
| Race Finish | April 3, 2018 3:22:19am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 30.48 |
| 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. |