View Pit Stop page for race #3 by hannafius_owen — Ghost race
View profile for Owen (hannafius_owen)
| Official speed | 95.29 wpm (25.19 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2018 5:11:37am UTC |
| Race Finish | November 21, 2018 5:12:02am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 100.0% |
| Points | 50.82 |
| 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. |