View Pit Stop page for race #110 by misamon — Ghost race
View profile for SSSS (misamon)
| Official speed | 63.64 wpm (37.71 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2016 10:05:34pm UTC |
| Race Finish | February 15, 2016 10:06:11pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. gabbi_13 (54.93 wpm) |
| Accuracy | 92.0% |
| 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. |