View Pit Stop page for race #1072 by sparik — Ghost race
View profile for Sparik (sparik)
| Official speed | 90.92 wpm (26.40 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2017 3:05:35pm UTC |
| Race Finish | October 12, 2017 3:06:02pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 48.49 |
| 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. |