View Pit Stop page for race #624 by rifandi — Ghost race
View profile for Rifandi (rifandi)
Official speed | 63.35 wpm (37.88 seconds elapsed during race) |
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Race Start | March 24, 2011 6:40:16am UTC |
Race Finish | March 24, 2011 6:40:54am 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. |