View Pit Stop page for race #1782 by shon2 — Ghost race
View profile for Shonnnn (shon2)
Official speed | 137.85 wpm (17.41 seconds elapsed during race) |
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Race Start | April 30, 2015 11:16:07pm UTC |
Race Finish | April 30, 2015 11:16:25pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 99.0% |
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. |