View Pit Stop page for race #1558 by garltsagan — Ghost race
View profile for Garl (garltsagan)
| Official speed | 69.99 wpm (34.29 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2012 3:05:14pm UTC |
| Race Finish | October 30, 2012 3:05:49pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| 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. |