View Pit Stop page for race #92 by ovenbakedpotato — Ghost race
View profile for GGGGGGG (ovenbakedpotato)
| Official speed | 117.37 wpm (20.45 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2010 4:48:47am UTC |
| Race Finish | October 24, 2010 4:49:08am UTC |
| Outcome | Win (1 of 2) |
| 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. |