View Pit Stop page for race #130 by zepfred — Ghost race
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| Official speed | 49.82 wpm (48.17 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2011 10:35:21pm UTC |
| Race Finish | February 5, 2011 10:36:09pm UTC |
| Outcome | Win (1 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. |