View Pit Stop page for race #1205 by jjbj — Ghost race
View profile for jacqueline (jjbj)
| Official speed | 69.98 wpm (34.30 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2011 3:34:21pm UTC |
| Race Finish | September 4, 2011 3:34:55pm UTC |
| Outcome | No win (1 of 1) |
| 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. |