View Pit Stop page for race #20966 by kimlien — Ghost race
View profile for Kim (kimlien)
| Official speed | 123.01 wpm (19.51 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2014 9:30:55am UTC |
| Race Finish | June 3, 2014 9:31:15am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| 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. |