View Pit Stop page for race #3055 by david_j_ncba2019 — Ghost race
View profile for David (david_j_ncba2019)
| Official speed | 84.53 wpm (28.39 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2019 2:27:03am UTC |
| Race Finish | September 7, 2019 2:27:32am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. _trying (77.74 wpm) |
| Accuracy | 99.0% |
| Points | 45.08 |
| 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. |