View Pit Stop page for race #2097 by lauriehamlyn — Ghost race
View profile for Laurie (lauriehamlyn)
| Official speed | 34.35 wpm (69.87 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2011 4:45:16pm UTC |
| Race Finish | April 22, 2011 4:46:26pm UTC |
| Outcome | No win (3 of 5) |
| 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. |