View Pit Stop page for race #22317 by anniea — Ghost race
View profile for annie (anniea)
| Official speed | 149.53 wpm (16.05 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2011 3:48:21am UTC |
| Race Finish | February 18, 2011 3:48:37am UTC |
| Outcome | Win (1 of 3) |
| 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. |