View Pit Stop page for race #10 by krohnlon — Ghost race
View profile for Mathias (krohnlon)
| Official speed | 28.28 wpm (84.87 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2015 1:07:45pm UTC |
| Race Finish | March 19, 2015 1:09:10pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 93.0% |
| 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. |