View Pit Stop page for race #38 by markmcc — Ghost race
View profile for Mark (markmcc)
| Official speed | 29.64 wpm (80.97 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2017 6:37:53pm UTC |
| Race Finish | November 13, 2017 6:39:14pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 96.0% |
| Points | 15.81 |
| 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. |