View Pit Stop page for race #262 by pedro_s235 — Ghost race
View profile for PedroS235 (pedro_s235)
| Official speed | 51.85 wpm (46.29 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2021 1:20:45pm UTC |
| Race Finish | May 3, 2021 1:21:31pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 27.65 |
| 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. |