View Pit Stop page for race #170 by splagh — Ghost race
View profile for splagh (splagh)
| Official speed | 109.48 wpm (21.92 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2016 5:48:01am UTC |
| Race Finish | October 18, 2016 5:48:23am UTC |
| Outcome | Win (1 of 4) |
| 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. |