View Pit Stop page for race #397 by brenn52 — Ghost race
View profile for Brennan (brenn52)
| Official speed | 65.19 wpm (36.82 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2013 9:38:40pm UTC |
| Race Finish | October 10, 2013 9:39:17pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 93.0% |
| 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. |