View Pit Stop page for race #153 by parin — Ghost race
View profile for parin (parin)
| Official speed | 37.10 wpm (64.69 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2009 3:28:24pm UTC |
| Race Finish | October 8, 2009 3:29:29pm UTC |
| Outcome | No win (2 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. |