View Pit Stop page for race #35 by kebabking — Ghost race
View profile for Jakub (kebabking)
Official speed | 117.77 wpm (20.38 seconds elapsed during race) |
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Race Start | December 27, 2013 4:56:55pm UTC |
Race Finish | December 27, 2013 4:57:15pm UTC |
Outcome | No win (1 of 1) |
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. |