View Pit Stop page for race #2612 by aeynn — Ghost race
View profile for ꜛ ᵘᵄᵎᵘᵒᵊᵄ ꜜ (aeynn)
| Official speed | 115.45 wpm (20.79 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2011 9:00:13pm UTC |
| Race Finish | February 8, 2011 9:00:34pm UTC |
| Outcome | No win (1 of 1) |
| 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. |