View Pit Stop page for race #5711 by aeynn — Ghost race
View profile for ꜛ ᵘᵄᵎᵘᵒᵊᵄ ꜜ (aeynn)
| Official speed | 120.73 wpm (19.88 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2011 8:12:44am UTC |
| Race Finish | May 23, 2011 8:13:04am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 96.0% |
| 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. |