View Pit Stop page for race #50 by nikkftw — Ghost race
View profile for Nikk (nikkftw)
| Official speed | 45.85 wpm (52.34 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2017 5:18:50pm UTC |
| Race Finish | October 7, 2017 5:19:42pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 96.0% |
| Points | 24.46 |
| 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. |