View Pit Stop page for race #112 by snowflake1267 — Ghost race
View profile for Kyle (snowflake1267)
| Official speed | 84.93 wpm (28.26 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2013 5:11:28pm UTC |
| Race Finish | June 17, 2013 5:11:56pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 100.0% |
| 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. |