View Pit Stop page for race #254 by vourvoul — Ghost race
View profile for Vourvoul (vourvoul)
| Official speed | 98.88 wpm (24.27 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2010 4:30:53pm UTC |
| Race Finish | April 26, 2010 4:31:18pm UTC |
| Outcome | No win (2 of 3) |
| 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. |