View Pit Stop page for race #557 by ctrlaltj — Ghost race
| Official speed | 115.17 wpm (20.84 seconds elapsed during race) |
|---|---|
| Race Start | September 14, 2016 2:04:22am UTC |
| Race Finish | September 14, 2016 2:04:42am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| 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. |