View Pit Stop page for race #1685 by jwtalbott — Ghost race
View profile for Justin (jwtalbott)
| Official speed | 88.29 wpm (27.18 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2016 11:09:32pm UTC |
| Race Finish | February 11, 2016 11:09:59pm UTC |
| Outcome | Win (1 of 4) |
| 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. |