View Pit Stop page for race #3 by learntype — Ghost race
View profile for learntype (learntype)
| Official speed | 58.24 wpm (41.21 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2011 10:03:44am UTC |
| Race Finish | October 27, 2011 10:04:25am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| 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. |