View Pit Stop page for race #1783 by lauriehamlyn — Ghost race
View profile for Laurie (lauriehamlyn)
| Official speed | 34.29 wpm (69.99 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2011 6:22:51pm UTC |
| Race Finish | February 24, 2011 6:24:01pm UTC |
| Outcome | No win (2 of 4) |
| 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. |