View Pit Stop page for race #83 by coldq — Ghost race
View profile for Quinn (coldq)
| Official speed | 72.59 wpm (33.06 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2010 7:38:28pm UTC |
| Race Finish | December 1, 2010 7:39:01pm UTC |
| Outcome | No win (3 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. |