View Pit Stop page for race #224 by dillondavis32 — Ghost race
View profile for Dillon (dillondavis32)
| Official speed | 82.21 wpm (29.19 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2016 3:48:32pm UTC |
| Race Finish | May 11, 2016 3:49:01pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| 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. |