View Pit Stop page for race #943 by amd617 — Ghost race
View profile for Anna (amd617)
| Official speed | 86.04 wpm (27.89 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2016 1:37:26pm UTC |
| Race Finish | June 6, 2016 1:37:54pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| 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. |