View Pit Stop page for race #259 by xcoivie — Ghost race
View profile for xuan (xcoivie)
| Official speed | 57.84 wpm (41.49 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2011 12:49:04pm UTC |
| Race Finish | February 21, 2011 12:49:46pm UTC |
| Outcome | Win (1 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. |