View Pit Stop page for race #1258 by lauriehamlyn — Ghost race
View profile for Laurie (lauriehamlyn)
| Official speed | 35.66 wpm (67.30 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2010 1:34:52am UTC |
| Race Finish | October 20, 2010 1:36:00am UTC |
| Outcome | No win (3 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. |