View Pit Stop page for race #273 by shmldb — Ghost race
| Official speed | 26.70 wpm (89.89 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2016 9:51:15am UTC |
| Race Finish | June 18, 2016 9:52:45am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| 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. |