View Pit Stop page for race #1632 by parper — Ghost race
View profile for Avuv (parper)
| Official speed | 83.45 wpm (28.76 seconds elapsed during race) |
|---|---|
| Race Start | December 23, 2014 12:36:20pm UTC |
| Race Finish | December 23, 2014 12:36:49pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. dr_ahmed (58.35 wpm) |
| 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. |