View Pit Stop page for race #91 by pasta4formaggi — Ghost race
View profile for Stefan (pasta4formaggi)
| Official speed | 52.78 wpm (45.47 seconds elapsed during race) |
|---|---|
| Race Start | January 22, 2014 6:41:35pm UTC |
| Race Finish | January 22, 2014 6:42:20pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| 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. |