View Pit Stop page for race #4 by omar91089 — Ghost race
View profile for L (omar91089)
| Official speed | 61.22 wpm (39.20 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2013 12:15:49pm UTC |
| Race Finish | May 16, 2013 12:16:29pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 100.0% |
| 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. |