View Pit Stop page for race #22 by briexeu — Ghost race
View profile for Magnus (briexeu)
| Official speed | 58.82 wpm (40.80 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2013 5:25:11pm UTC |
| Race Finish | December 28, 2013 5:25:51pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 85.0% |
| 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. |