View Pit Stop page for race #324 by maweomg — Ghost race
View profile for mehfxz (maweomg)
| Official speed | 160.27 wpm (14.97 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2013 4:27:53am UTC |
| Race Finish | April 11, 2013 4:28:08am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| 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. |