View Pit Stop page for race #2422 by dvorakuser1987 — Ghost race
View profile for eod (dvorakuser1987)
| Official speed | 79.13 wpm (30.33 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2016 4:31:34pm UTC |
| Race Finish | June 21, 2016 4:32:04pm UTC |
| Outcome | No win (3 of 4) |
| 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. |