View Pit Stop page for race #2173 by parper — Ghost race
View profile for Avuv (parper)
| Official speed | 102.52 wpm (23.41 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2015 8:07:27pm UTC |
| Race Finish | May 2, 2015 8:07:50pm UTC |
| Outcome | Win (1 of 2) |
| 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. |