View Pit Stop page for race #3 by jimlad — Ghost race
View profile for James (jimlad)
| Official speed | 99.51 wpm (24.12 seconds elapsed during race) |
|---|---|
| Race Start | June 12, 2011 2:22:51pm UTC |
| Race Finish | June 12, 2011 2:23:15pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 100.0% |
| 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. |