View Pit Stop page for race #220 by aliv — Ghost race
| Official speed | 36.79 wpm (65.24 seconds elapsed during race) |
|---|---|
| Race Start | December 22, 2010 5:24:24pm UTC |
| Race Finish | December 22, 2010 5:25:30pm UTC |
| Outcome | No win (2 of 5) |
| 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. |