View Pit Stop page for race #41 by al9569 — Ghost race
| Official speed | 97.11 wpm (24.71 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2010 2:48:20am UTC |
| Race Finish | March 14, 2010 2:48:44am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. schmayonnaise (84.41 wpm) |
| 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. |