View Pit Stop page for race #136 by ehsanak — Ghost race
View profile for ehsan (ehsanak)
| Official speed | 44.29 wpm (54.19 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2011 12:07:54pm UTC |
| Race Finish | April 17, 2011 12:08:48pm UTC |
| Outcome | Win (1 of 2) |
| 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. |