View Pit Stop page for race #1484 by parper — Ghost race
View profile for Avuv (parper)
| Official speed | 70.57 wpm (34.01 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2014 9:56:27am UTC |
| Race Finish | December 20, 2014 9:57:01am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. christhomas95 (72.05 wpm) |
| Accuracy | 90.0% |
| 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. |