View Pit Stop page for race #11 by davidrempfer — Ghost race
View profile for David (davidrempfer)
| Official speed | 115.12 wpm (20.85 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2012 9:36:29pm UTC |
| Race Finish | December 14, 2012 9:36:50pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| 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. |