View Pit Stop page for race #17 by snejink — Ghost race
View profile for Aleksei (snejink)
| Official speed | 46.19 wpm (51.96 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2021 2:30:27pm UTC |
| Race Finish | March 16, 2021 2:31:19pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 24.63 |
| 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. |