View Pit Stop page for race #199 by xkime — Ghost race
View profile for Nicolas (xkime)
| Official speed | 107.20 wpm (22.39 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2013 1:49:00am UTC |
| Race Finish | November 12, 2013 1:49:22am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| 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. |