View Pit Stop page for race #976 by gorlork — Ghost race
View profile for gorlork (gorlork)
| Official speed | 87.01 wpm (27.58 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2016 2:39:16pm UTC |
| Race Finish | February 25, 2016 2:39:44pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| 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. |