View Pit Stop page for race #134 by mash_potatoes — Ghost race
View profile for dk (mash_potatoes)
| Official speed | 77.19 wpm (31.09 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2009 8:07:02pm UTC |
| Race Finish | November 12, 2009 8:07:33pm UTC |
| Outcome | Win (1 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. |