View Pit Stop page for race #533 by jessmware — Ghost race
View profile for Jess (jessmware)
Official speed | 94.23 wpm (25.47 seconds elapsed during race) |
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Race Start | October 7, 2009 4:23:35pm UTC |
Race Finish | October 7, 2009 4:24:00pm UTC |
Outcome | Win (1 of 4) |
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. |