View Pit Stop page for race #275 by jonakajc — Ghost race
View profile for Pizzzza (jonakajc)
| Official speed | 73.64 wpm (32.59 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2010 11:19:20am UTC |
| Race Finish | April 7, 2010 11:19:53am UTC |
| Outcome | No win (1 of 1) |
| 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. |