View Pit Stop page for race #664 by pavelexpertov — Ghost race
View profile for pavelexpertov (pavelexpertov)
| Official speed | 77.36 wpm (31.02 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2016 9:02:55am UTC |
| Race Finish | October 18, 2016 9:03:27am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |