View Pit Stop page for race #4 by basvandenbrink — Ghost race
View profile for Bas (basvandenbrink)
| Official speed | 75.28 wpm (31.88 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2016 3:27:58pm UTC |
| Race Finish | March 13, 2016 3:28:30pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. dijkstr4 (56.22 wpm) |
| Accuracy | 90.0% |
| 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. |