View Pit Stop page for race #137 by tamu — Ghost race
| Official speed | 57.86 wpm (41.48 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2013 4:35:03pm UTC |
| Race Finish | May 23, 2013 4:35:44pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. puflines (51.66 wpm) |
| Accuracy | 91.0% |
| 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. |