View Pit Stop page for race #105 by newbcoder — Ghost race
View profile for Newb (newbcoder)
| Official speed | 99.28 wpm (24.17 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2011 2:23:43am UTC |
| Race Finish | April 22, 2011 2:24:07am UTC |
| Outcome | Win (1 of 4) |
| 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. |