View Pit Stop page for race #579 by lmonington — Ghost race
View profile for Luke (lmonington)
| Official speed | 104.56 wpm (22.95 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2015 1:51:51am UTC |
| Race Finish | August 10, 2015 1:52:14am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| 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. |