View Pit Stop page for race #99 by vgbnd — Ghost race
View profile for VgbnD (vgbnd)
| Official speed | 43.78 wpm (54.82 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2015 1:06:42pm UTC |
| Race Finish | March 7, 2015 1:07:37pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| 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. |