View Pit Stop page for race #13 by own3r — Ghost race
View profile for Own3r (own3r)
| Official speed | 60.98 wpm (39.36 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2010 3:01:00pm UTC |
| Race Finish | May 29, 2010 3:01:39pm UTC |
| Outcome | No win (3 of 3) |
| 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. |