View Pit Stop page for race #44 by nnk1019 — Ghost race
View profile for Nick (nnk1019)
| Official speed | 107.00 wpm (22.43 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2013 4:45:04am UTC |
| Race Finish | June 27, 2013 4:45:27am UTC |
| Outcome | Win (1 of 4) |
| 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. |