View Pit Stop page for race #105 by alloyace — Ghost race
View profile for Sabid (alloyace)
| Official speed | 138.61 wpm (17.31 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2013 1:33:13am UTC |
| Race Finish | September 19, 2013 1:33:31am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| 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. |