View Pit Stop page for race #1736 by parryjj — Ghost race
| Official speed | 44.88 wpm (53.48 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2012 5:32:48pm UTC |
| Race Finish | October 12, 2012 5:33:41pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 85.0% |
| 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. |