View Pit Stop page for race #265 by etorreborre — Ghost race
View profile for Eric (etorreborre)
Official speed | 56.73 wpm (42.31 seconds elapsed during race) |
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Race Start | November 28, 2009 7:13:05am UTC |
Race Finish | November 28, 2009 7:13:47am 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. |