View Pit Stop page for race #466 by adamcarlambo — Ghost race
View profile for Adam (adamcarlambo)
| Official speed | 52.60 wpm (45.63 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2013 9:26:33pm UTC |
| Race Finish | January 29, 2013 9:27:18pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| 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. |