View Pit Stop page for race #6742 by anniea — Ghost race
View profile for annie (anniea)
| Official speed | 136.97 wpm (17.52 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2010 2:20:12am UTC |
| Race Finish | March 1, 2010 2:20:30am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. anond (88.76 wpm) |
| 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. |