View Pit Stop page for race #206 by joreynold182 — Ghost race
View profile for Jo Reynold (joreynold182)
| Official speed | 56.28 wpm (42.64 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2012 2:09:35am UTC |
| Race Finish | May 1, 2012 2:10:18am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| 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. |