View Pit Stop page for race #353 by egrodo — Ghost race
View profile for Egrodo (egrodo)
| Official speed | 79.20 wpm (30.30 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2013 2:01:45pm UTC |
| Race Finish | April 12, 2013 2:02:16pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. gajuwakaghajini (69.68 wpm) |
| Accuracy | 85.0% |
| 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. |