View Pit Stop page for race #1589 by munichdobe — Ghost race
View profile for David (munichdobe)
| Official speed | 79.02 wpm (30.37 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2015 9:10:02pm UTC |
| Race Finish | October 29, 2015 9:10:33pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| 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. |