View Pit Stop page for race #599 by jwebtp — Ghost race
View profile for john (jwebtp)
| Official speed | 46.77 wpm (51.31 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2010 2:16:44am UTC |
| Race Finish | June 21, 2010 2:17:35am UTC |
| Outcome | Win (1 of 2) |
| 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. |