View Pit Stop page for race #1647 by gorlok — Ghost race
View profile for Jordi (gorlok)
| Official speed | 101.98 wpm (23.53 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2015 10:27:55am UTC |
| Race Finish | March 31, 2015 10:28:19am UTC |
| Outcome | Win (1 of 3) |
| 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. |