View Pit Stop page for race #157 by miki95 — Ghost race
View profile for Miki (miki95)
| Official speed | 70.72 wpm (33.94 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2013 10:38:30am UTC |
| Race Finish | November 27, 2013 10:39:04am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| 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. |