View Pit Stop page for race #3 by bobbyo — Ghost race
View profile for bobby (bobbyo)
| Official speed | 28.31 wpm (84.78 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2013 5:57:13pm UTC |
| Race Finish | October 1, 2013 5:58:38pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 85.0% |
| 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. |