View Pit Stop page for race #1 by myrridin — Ghost race
View profile for Thomas (myrridin)
| Official speed | 95.34 wpm (25.17 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2015 3:22:37am UTC |
| Race Finish | June 18, 2015 3:23:02am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| 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. |